Simplicity is saurkraut. The process of the fermentation creates really beneficial nutrients and enzymes far more valuable than just cabbage. Home made saurkraut is really good for you. Every culture has a variation of it. Asia has Kim-Chee. The Japanese (still Asia) have “pickles”, which is just about any vegetable and it’s stalks brine fermented just like cabbage. Stone crocks were used instead of PVC buckets.
One of my favs! I'm assuming I can get the flavor by adding red chile to the mix? I'm gonna hafta Google that...