Sauerkraut
1 head of cabbage, cored and finely shredded
1 tablespoon good salt (kosher is okay, sea salt is better)
1 teaspoon carraway or fennel seeds
1-3 tablespoons of distilled water
Put the sliced cabbage into a non-reactive bowl, add salt and seeds and bang it around with a potato masher or meat tenderizer, until it starts to soften a bit. Pack it into a quart jar, using the end of a wooden spoon to really force it down. Top it off with just enough water to cover. Let it mellow for a month or more, occasionally releasing any gasses that collect in the jar. Just be warned, it will be stinky. If any bloom starts to develop on top, scrape it off.
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Ohhh yum. I made a wonderful sauerkraut relish a while back (on my food blog somewhere) and it was so good. If you love sauerkraut as much as I do then you must try it.