Keep one large out leaf of cabbage and set aside.

Shred the remaining cabbage and sprinkle with the salt. Massage the cabbage for a few minutes until the juices begin to run and the salt has dissolved (and no longer feels gritty on your fingers.

Pack a big handful, about a third, of the salted cabbage into the bottom of your crock or pickle press and tamp it down.

Layer with about half of the grapes, kept whole. Layer on about half of the bay leaves.

Pack another big handful, about a third, or the salted cabbage on top of the grapes and bay leaves and tamp it down.

Layer with the remaining grapes and bay leaves.

Pack the last third of the cabbage on top and tamp it down. Arrange the large whole cabbage on top, trying to cover any small bits of cabbage.

Place the pickle press lid on the pickle press, and screw the lid down to help squeeze more liquid out of the cabbage. As the cabbage softens and releases liquid, keep screwing down the lid to keep the cabbage tightly packed.

In about 24 hours, there should be enough liquid that has been drawn out the cabbage to completely submerge the cabbage. If not, dissolve about 1 Tbsp of kosher or sea salt in 1 cup of distilled or chlorine-free water and use that mixture to top up the brine in the pickle press.

Leave the pickle press in a cool environment for a week, checking every two to three days to make sure that the cabbage is submerged in liquid and that it hasn't gone off.

If you see any scum on the surface of the brine, skim it off.

The cabbage should start to be sour in about a week (depending on temperatures), but you can leave it to ferment for a few more weeks.