While European peasants preserved the cabbage with salt in an effort to keep hunger away during the dark months, their preservation fulfilled another need - nourishment. The process of fermentation used to transform salt and cabbage into sauerkraut increases vitamins and is extraordinarily rich in beneficial bacteria.
Cabbage is cheap. With the sales going on now for St. Patrick's Day, I bought a small head of cabbage today for $.18 cents! What can you buy these days for 18 cents? With corned beef on the horizon and a good Reuben sandwich in my future, I decided to try and make some homemade sauerkraut. Kraut is not any more difficult to make than coleslaw. Everyone makes coleslaw, so don't call me crazy. You don't need any special equipment and only two ingredients - cabbage and salt.
If you want to get fancy....get some labels
**It's day 4 of fermentation and I think we need to go a little longer, depending on your taste for tartness.