Saurkraut... yep. i like it... Most people i know don't... but that's OK. more for me.
First attempt at making it was initiated yesterday.
I took 1 head of cabbage, chopped it up and salted it with some kosher salt. Then i added some dill weed and some other spices, and then added to a bean pot. I packed it down and put a plate with a weight on top to compact it and release the water from the cabbage. This is an anerobic fermentation, so the idea is to keep the cabbage underneath the briney water and in a couple days (or weeks) it will be fresh saurkraut....
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correction... i said aerobic fermentation above. I meant anaerobic...
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