With most of the second cabbage, I made sauerkraut. All you need to make basic sauerkraut is cabbage and salt. The process is similar to how kimchi is made, but much simpler.
First I removed a few whole outer leaves from the cabbage and set them aside, and sliced the rest. I added a few tablespoons of salt* to the sliced cabbage, massaging it in. I was told not to use iodized salt, but I did anyway and the result was fine. I continued squeezing the cabbage until it began to turn green and release brine.
Then I added some dill**, garlic, mustard seeds, caraway seeds*, juniper berries*, and cucumber. I pressed all of this down into a jar until the brine rose above the cabbage and used the reserved leaves to press it down further, and put a plastic bag full of water inside the jar to weigh it down. I left the top open so gases could escape. Every few days I pressed the cabbage back down into the bottom of the jar, as air bubbles caused it to expand. Five days later it was ready and I packed it into smaller containers in the fridge.
The sauerkraut is crunchy and lightly pickly, and came out very nice.
**leftover from a brunch