You would be forgiven for thinking sauerkraut and other like fermented foods were a recent invention given their incredible resurgence.
In actual fact, fermented vegetables are an ancient process, popular in Europe and Asia alike. Here is a outline for sauerkraut - fermented cabbage - but you can try cucumber or carrot if you want something different.
Ingredients 1/2 head cabbage, finely shredded or grated
Place the shredded cabbage and salt into a large bowl, and massage for 10 minutes, until the cabbage begins to sweat liquid.
Transfer to a ceramic or glass jar, and pack tightly so that the liquid covers the cabbage completely (or add small amounts of water if necessary).
Store in a relatively sheltered, but obvious, spot in the kitchen, checking daily for desired 'funkiness', and to continue pressing down if required. Once ready to eat, store in the fridge to slow down the fermenting process.