>>14432839 (LB)
Homemade kimchee, doesn't spoil.
One head of cabbage shredded, 5 hot peppers, 1 onion, 1 bulb (not clove) garlic, 1 tsp non-iodized salt/cup of cabbage. Stick it in a crock, let it set a couple hours, pound it down with a tater masher till the juices rise to the top, put a plate to fit in it, put a weight on the plate, cover with a cloth, let it ferment 2 weeks, and loads of delicious probiotics.