Lacto-fermentation 102: Do It Yourself

After parusing through a few pickling recipes and seeing what was available in the the kitchen pantry, I decided to go with the following:
3/4 of a medium cabbage
ginger
garlic
2 tablespoons sea salt
filtered water
1 mason jar
oregano

Shred the cabbage. Cut a few slices of ginger and garlic. Sprinkle the salt all over. Then pound so the juices of the cabbage come out abit. Add a a dash or two of oregano.
Fill the jar with the cabbage goodies and cover with filtered water, allowing some space (an inch or so) b/w the water and the top of the jar. Leave out at room temperature.
After 2-3 days, transfer the jar to cold storage.
The longer it stays in storage, the better the taste will be.

G-d bless!

ps: This is really my first successful pickling!! And it smells soooo good!! B/c I like spicy, next time, I'd like to add either more ginger or some hot peppers to the mix.