Throw in some green onions, ginger, red peppers, and call it Kim Chee. Oriental sauerkraut. My grandmother used to make it by chopping the cabbage and putting into a 10 gallon crock, adding a cup of salt, and a quart of water. Put a dinner plate on top with a weight on it and let it ferment. Made pickles using the same method, pickles, salt, vinegar, dill weed, and water in a crock with weighted lid. 2 cricks of each lasted most of the winter.