SauerKraut

Ingredients-
1 Large head of Cabbage
3 T salt
Shred cabbage and sprinkle with salt stirring to cover all the cabbage.
Let set to wilt for 2-3 hours at room temp.
Pack into clean, sterile jars using its own juices that the cabbage has made. Close tightly and store in a cool area, don’t let it get too warm. (IF more liquid is needed, use only distilled water.)
Hot peppers could be added for extra zip.

Science
Sauerkraut is "acidic cabbage." It is the result of a natural fermentation by bacteria native to cabbage in the presence of 2 to 3% salt. The fermentation yields lactic acid as the major product. This lactic acid, along with other minor products of fermentation, gives sauerkraut its characteristic flavor and texture.
Salting of the cabbage serves two major purposes. First, it causes an osmotic imbalance which results in the release of water and nutrients from the cabbage leaves. The fluid released is an excellent growth medium for the microorganisms involved in the fermentation. It is rich in sugar and growth factors. Second, the salt concentration used inhibits the growth of many spoilage organisms and pathogens.
http://www.jlindquist.net/generalmicro/324sauerkraut.html 7-28-2010