Sauerkraut is just cabbage and salt. That is it. The salt pulls water out of the cabbage, the cabbage sits under that salty water, and good bacteria turn it sour and tangy in a week or two.

Example: One medium head of green cabbage (about 2 pounds) plus 1 tablespoon of sea salt fills one quart mason jar. Shred, salt, squeeze, pack, wait.

Tip: Use salt with no iodine. Iodized table salt can slow the good bacteria down.

Picture thisA jar of pale green cabbage on your counter on Sunday. Two weeks later, it is tangy, crunchy kraut that cost you about $3.

Once you love it, a crock is how Grandma did it. It holds 5 or more heads of cabbage at once, and the heavy stone weights keep everything under the brine with no fuss.

Example: A 2-gallon crock holds about 10 pounds of cabbage. That is roughly 8 quart jars of kraut from one afternoon of work.

Tip: Keep your crock somewhere cool and out of the sun, like a pantry floor. About 65 to 70 degrees is the sweet spot.

Picture thisA heavy brown crock sitting in the pantry, and the whole family knows it means fresh kraut for game day.

Kimchi is sauerkraut with a kick. It uses napa cabbage, garlic, ginger, green onion, and Korean red pepper flakes. Kimchi has a strong smell, so a container with an inner press lid is worth it.

Example: Soak 1 napa cabbage in salt water for 2 hours. Rinse. Mix with the red pepper paste. Pack it tight. It is ready to eat in 3 to 7 days.

Tip: Wear gloves when you mix the pepper paste. Your eyes will thank you later.

Picture thisA bright red jar of homemade kimchi in your fridge, and every bowl of fried rice gets a whole lot better.

Pinterest says the Cabbage Crush crowd loves “steaks” with crispy, blistered edges. Cast iron gets hotter than a sheet pan, so the edges char while the middle turns soft and sweet.

Example: Cut a green cabbage into 1-inch slices through the core. Brush with olive oil, garlic, salt, and pepper. Sear 3 minutes, then roast at 425 degrees for 25 minutes.

Tip: Leave the core in. It is the glue that keeps each steak from falling apart.

Picture thisGolden cabbage steaks with dark crispy edges, a squeeze of lemon, and you cannot believe this is the same cabbage you ignored for years.

Cabbage is cheap, it lasts for weeks in the fridge, and it works in almost anything. Pinterest searches for cabbage dumplings are up 110%, golumpki soup is up 95%, and cabbage alfredo is up 45%.

Example: Monday: sausage and kraut. Wednesday: lazy cabbage roll soup. Friday: cabbage leaf tacos. Sunday: kimchi fried rice.

Tip: Whole cabbage keeps 3 to 4 weeks in the crisper drawer. Peel off the outer leaves as you go.

Picture thisOne $2 head of cabbage turning into four different dinners, and your grocery bill finally drops.

Once you have made one jar, you will want to try everything. One good book beats 40 open browser tabs. Fermented Vegetables by the Shockeys is the one most fermenters keep on the counter.

Example: Try red cabbage with apple, turmeric kraut with black pepper, or curtido, a spicy Salvadoran slaw. Same method, new flavors.

Tip: A jar of homemade kraut with a kraft tag is one of the best hostess gifts there is. It costs about $3.

Picture thisA row of jars in purple, gold, and red on your shelf, every one with a little tag, and friends asking what you are making next.