Sauerkraut

N. likes to ferment things. She has previously tried making sauerkraut, and was quite pleased with the results. (J was not -- he is not a sauerkraut fan, though.) Her method is taken from the book Wild Fermentation by Sandor Ellix Katz.

Ingredients:

One head of cabbage

One carrot

Some salt

Some caraway seeds

Method:

Shred the carrot and cabbage with the food processor, using the slicing disc attachment for the cabbage.

Season with caraway seeds and salt

Pack ingredients deeply into a glass jar, pressing them down firmly as each layer is added

Place a heavy weight, e.g. as smaller bottle full of water, inside the jar, to ensure that all the cabbage is submerged in its own brine.

Cover with a clean cloth and secure cloth with a rubber band.

Leave the filled jar for 1-4 weeks before eating. Feel free to sample a bit along the way, as tempted.

Update: On Nov 30, 10 days after the fermentation began, the sauerkraut was amazingly delish.  Thus, it was jared and refrigerated.

Remade on:
2013-12-8 this batch, sadly, went bad, possibly due to insufficient salt :(
2014-1-9