Sauerkraut

I have the hunger for corned beef and kraut, and I'm all out of Kraut.

Chop up 1kg cabbage

Using the 2% by weight of salt, add and mix in well. Let sit a bit then mix again, crushing and squeezing it to render some juice. 

Pack it in a container to ferment in with a displacer/weight to hold cabbage below the brine solution.

Wait, 1-2 weeks...