There’s an ancient ritual associated with making sauerkraut that appeals to me greatly. I love the idea of putting away cabbages for the winter in the form of a kraut. Though it’s popular in recent times as a gut-health miracle food, I think the way GIYers use it is to preserve a cabbage glut is more consistent with its origins.

We often assume that sauerkraut is German (and of course the name comes from the German words for “sour” and “cabbage”), but in fact the Chinese were making it over 2,000 years ago using rice wine to start the ferment. However, it was the Germans who first dry-cured cabbage using just salt in the 1600s.