What I've been playing with lately--- lacto-fermentation. I love learning a new way to do things myself. Sauerkraut could not be easier. The hardest part is finding a crock appropriate for fermenting. You can do it in a quart mason jar, but it is usually done in bigger pots. Look at the thrift store for a straight sided ceramic cookie jar (or something similar). Shred up the head of cabbage, salting it with sea salt and pounding it down into the crock with a meat pounder. The released juices should rise above the shreds if you keep pounding long enough. Add some whey (from making regular yogurt into "yogurt cheese") a few tablespoons. Weight down the cabbage so that the shreds are below the juices. This is generally done with a plate and a rock on top of the plate. If your juices don't quite cover the cabbage add some distilled water until the juices do cover the shreds. Put a cloth cover over and hide in a dark place for few days to a few weeks. When it is done to your desired level of fermenting put in the fridge. Our first attempt tasted, dead-on, like the kimchi we got from the Korean restaurant. Seriously, this is easy.