Matthew's sauerkraut

A simple cabbage can become a lovely sauerkraut when fermented. The aim is to shred and crush the cabbage, and let the lactobacillus bacteria naturally present in the vegetable turn it into something far more complex, (and purportedly health giving) than the raw ingredient. Ideally you’ll have a container such as a crock with an air lock to make the best sauerkraut, as too much air getting in can make things go bad.