Make your own sauerkraut. It's a great way to preserve and eat raw cabbage over a period of time, and because it ferments, it not only pocesses all the wonderful nutrients already in the cabbage, but it also provides the body with good bacteria. Cabbage is good for the liver and helps with the prevention of cancer, so why not try making you own sauerkraut, it's so simple
Just finely shred/chop cabbage, then place in a large bowl with 1 to 3 tblsp's of natural salt per cabbage. Wash hands, then simply squeeze and knead the cabbagge and salt until it forms enough juice to cover the cabbage completely. Place in a jar and compress the cabbage to the bottom with the bottom of a glass or a potato masher, so that it is completely submerged under the cabbage juice. Sit it in the pantry to ferment for 1 to 6 weeks depending on desired taste... the longer you leave it the more sour it gets. Just continue to make sure the cabbage remains covered with it's juice throughout the process. A glass coffee plunger would be ideal for keeping the cabbage submerged during fermentation. Once the fermentation process is complete, keep refrigerated.