Fun with Fermentables: Sauerkraut

This is the easiest, simplest, most truly easy and simply and fundamentally easy thing you will ever do. I swear.

Ignore commands to buy crocks or even cheese cloth. This stuff is so easy, you'll want to make way more than you need, just to be the fella at hot dog stands yelling out, "Not as good as my own, but hell, I'll have some sauerkraut!"

Essentially the recipe goes:

1. Buy a big cabbage. A white cabbage is more likely to create the stuff you find familiar. 
2. Chop it as tiny as you can. You can also add other veggies. Chop those too! 
3. Put it in a mason jar. Cover
4. Throw over it a few tablespoons of salt. 
5. Smoosh it down. 
6. After a day if liquid (called brine) isn't covering all the cabbage, add a bit of water. 
7. Smoosh again. 
8. Watch. 
9. Skim funk off the top if it appears. This may need to happen a few times. 
10. After a few days it will already smell sauerkraut like. But you're not done. The next, most tedious part of this equation is waiting. And that waiting could take 4 weeks. 
11. Eat!! You've got all kinds of probiotics and fiber and lovely vitamins to keep your tummy healthy and happy!