Sauerkraut

Following Mark Sisson's guidelines, I prepared some kraut today while I baked a pie.

• 1 large cabbage, cored and sliced
• 1 small bunch carrots with greens
• 3 cloves garlic
• 2T hunk of ginger
• 1T sriracha hot sauce
• Salt (4 teaspoons per kilogram of vegetables)

Shred your veggies. I ran the cabbage through the slicer of my food processor and the carrots, garlic and ginger through the grater. I also discarded the big stems from the carrot greens and ran the rest rough the slicer. (Carrot greens taste like parsley, so why not add a handful?)

Weigh your veggies to find the right amount of salt.

Mix veggies, salt and hot sauce. Mix, smoosh, squeeze. Mix, smoosh, squeeze. Mix, smoosh, squeeze. You need to get the cabbage to release enough liquid such that the entire veggie mix will be submerged in a brine of its own juices.

Cram it into a container with a lid, making sure the brine submerges the vegetables. Put a lid on it. Check on it regularly, particularly at first, to ensure the bine covers everything.

I'll report back in a few days once the cabbage wilts and the fermentation does its thing.