There is something magic about fermentation.  Take two humble ingredients (cabbage and salt in this case), combine in just the right way with a hint of spice, shepard the development of specific microorganisims, and a week later you end up with a completely transformed product. The cabbage has softened in texture and flavor, the harsh sulfur notes in fresh cabbage have been rounded out and enlivened with a bright crisp sourness, with hints of earthy, piney spice. Sauerkraut is a traditional comfort food for many people and a health food for others. It is rich in vitamins and minerals, and (if unpasteurized) loaded with health-giving micro-fauna. It is equally at home slow cooked with pork or piled on a hot dog, added to tacos or eaten straight out of the jar.