Don't Be So Sauer!

      Sauerkraut, the wonderful German condiment, consists very basically of salt, cabbage and water. Through fermentation, these ingredients are joined by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. This fermentation gives the shredded cabbage its distinct sour flavor.
      Beyond being extremely tasty and German, sauerkraut is very very healthy. Cabbage itself consists of isothiocyanates, amazing anti-cancer agents. Further than that, the bacteria which are wrought from the ferment are the same or similar to those within yogurt, which are good for your gut, promoting an active flora within your insides (and that is a good thing). One study suggests that sauerkraut is as effective as Viagra in stimulating the nether regions of one's self. Lastly, sauerkraut is high in vitamin C.
      To do this, I merely sliced cabbage (5 heads, various colors), salted it as I went, and tamped it down into a gallon jar. When I reached the top, I placed a clean ramekin in to push the solids beneath the brine (created almost solely by the cabbage itself). My friend and I modified the lid to make way for a grommet and airlock (conveniently obtained from the homebrew store). Then, I waited. In two weeks, after much bubbling, the kraut was finished, and appropriately sour. And here is the result:

Happy New Year!