Grab a fistful of the mixture, squeeze. and crush. Press your fist into the bowl, crushing the cabbage not in your fist as well. Massage and crush, handful after handful for about 2 minutes or more, until you have a good amount of juice in the bottom of the bowl (1/2 to 1 inch deep). The fresher your cabbage is, the juicier it will be, and the easier this step will be! Chef’s Tip: You can make this easier by covering your cabbage/salt mixture with a towel and letting it stand 1 to 24 hours before you start massaging/crushing.