Remove the outer leaves of cabbage and set aside

Cut the cabbage into quarters

Remove the core and set aside

Shred the cabbage

Trim ends off of the carrots and peel

Shred the carrots

Roughly chop the cilantro and parsley

Place all the cabbage, carrots, parsley and cilantro in a large bowl or pot

Sprinkle with sea salt at a ratio of 1 tablespoon salt to 1 3/4 pounds vegetables

Massage the cabbage until it begins to sweat

Pack vegetable mixture into glass jar

Cover vegetable mixture with a layer of cabbage leaves (the outer pieces that you set aside)

Then place pieces of the core on top to keep the vegetable mixture submerged in brine

Cap the jar and let sit for 14 days to one month

Move to cold storage