Sometimes getting into a craft is all about quick wins. If you've been thinking about getting into traditionally fermented foods, this may be the simplest, most fool-proof first recipe you can find. Truly a quick win.

Supplies

All you need is a cabbage or two, a food-safe vessel, and a bit of salt.

Knowledge

The only special knowledge you need has to do with the brine's salinity and your room temperature. Very briefly, you want about 20 grams salt per 1 kg of cabbage (2% salinity) for cool rooms (< 70 °F / 21 °C), or 25 grams salt per 1 kg of cabbage (2.5% salinity) for warmer rooms. You generally want to avoid prolonged exposure to temperatures above 75 °F / 24 °C.

Procedure

1. Cut Cabbage

Cut the cabbage into quarters, and then slice each quarter into thin ribbons.

2. Calculate Salt

Weigh the cabbage in grams. Multiply that number by your chosen salinity (e.g. 0.02 for 2% salinity) to calculate needed salt, in grams.

3. Add Salt

Add the salt and the cabbage to a mixing bowl, then massage the salt into the cabbage until it begins to release its juices.

4. Pack Cabbage

Pack the cabbage and all juices into your fermentation vessel. I recommend a glass jar for small batches up to a gallon. Make sure the cabbage is packed tightly enough such that the brine covers it by at least an inch.

5. Seal & Ferment

Seal the vessel with an airlock or loose-fitting lid to prevent exessive gas buildup. Store at room temperature for at least five days, after which point you should begin tasting it daily.

6. Finish & Store

Once it reaches a state you're happy with, you can transfer it to cold storage, where it should last several months.