Sauerkraut 

Whole Cabbage

2 tbsp Salt

Cut out the cabbage core and fill with salt. Allow to rest for 2 hours. Shake off excess salt. Chop cabbage and place in a bowl. Fill the bowl with distilled water and cover the cabbage with a plate to keep it submerged. Store in a dark place for a minimum of 5 days up to 3 weeks. Make sure Cabbage stays submerged and no mold forms.