I grew up with fermented foods but I never cared for them. Only when I started doing GAPS did I really get into fermented vegetables. So far my favorite is sauerkraut. The first time I took a bite, I had to spit it out. However, as time went on, I grew to love it. Now I'm hooked for life. I eat it with lunch and dinner and even drink the juice(brine). My daughter had the same reaction. Immediate reaction was hate & disgust but grew to love it after a while.
I apologize that the picture is not the best. I sort of drank the juice prior to this picture :).
Here's my kraut recipe.
I medium sized organic cabbage
2 TBSP celtic sea salt (or sea salt)
Cut the cabbage into small pieces. Put in a bowl, add the sea salt. Mash and wring them until liquid comes out. Transfer into a jar large enough to keep the cabbage submerged. Add some water if you didn't get enough from wringing the cabbage. I ferment mine for up to 2 weeks. I add a few TBSP of the brine from a previous batch. Cover and let it sit.
Note: I use a Picklemeister. You can use any glass jar.