Last night I made coleslaw, which my family likes. I shred the cabbage (usually I pull the leaves from the cabbage head, remove the center rib, stack, roll and slice thinly with the food processor or a knife) and put it in a colander with both sugar and salt to soften it, then squeeze it, mix with shredded carrot and dress with oil and vinegar. This time, I used less salt, and then when I got to the "dressing" stage, I poured fermented brine from a couple of my jars into the coleslaw. I used pumpkinseed oil, which had a green color, so nobody noticed the mild olive green from the collard ferment in the finished cole slaw.
Since the cole slaw is never cooked, I figure I'm getting some goodness into my family this way.