When I visited Wormfarm I asked for a head of cabbage so I could make some delicious, simple fermented cabbage-sauerkraut, which translates to sour cabbage.
It's really simple. I cut up the 5 lb cabbage to my liking, mixed it with 3 TBS of salt, packed it tightly into the handmade Crock (made by David Smith), put the weight on, filled the top where the lid sits with water to keep bugs out, then place the top on. The kraut will ferment for 2-3 weeks. I'll check it every few days, pressing the weight down to bring out the water from the cabbage. When it's at the right crunchy, salty consistency I'll jar it, enjoy it and share it! Fermentation is a beautiful thing! So nutritious and simple!