You know fermented foods help your gut. But can you make your own delicious ferments? Here’s an expert’s easy guide to fermenting (almost) any plant.

2% salt by weight

All you need to do is combine shredded cabbage with some salt and pack it into a container. The cabbage releases liquid, creating its own brining solution. Submerged in this liquid for a period of several days or weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love as sauerkraut.