Saurkraut

This is so darn easy to make!
All you need is cabbage, salt and some tools.

Shred the cabbage, mine was 4 heads out of the garden
Salt
food safe bucket
wooden tamper
plate to fit inside bucket
weight to hold plate
panty hose or cheese cloth

Layer shredded cabbage and salt, I used about a Tablespoon of salt per head of cabbage and let it rest in food safe bucket to sweat, once the sweating is good and going, go out to the garage and find a wooden 2x2 so you can start tamping the cabbage to form a brine. You will want enough liquid to cover the cabbage during the fermentation. Add a bit of salt water (1 tsp to 1 qt of water) if you just cannot create enough brine. Once ya got that done, place a plate over the cabbage in the bucket and weight it down with a clean rock or just a canning jar filled with water(lid on). I used a pair of CLEAN panty hose to cover the top of the bucket to keep flying critters out. Set in cool dark place and let it do its biness. It will stink for a few days kinda like a cabbage fart....just sayin. Its been 5 days and that farty odor is no longer. A few more days and it will be ready to eat.