Sauerkraut

For once I have managed to grow some decent cabbages, but now in the height of summer the last thing I feel like eating is cabbage. 

The solution is to make some sauerkraut. Apparently fermented food has health benefits and tastes good as well.

 The process is very simple all that you need is a large plastic container, salt (3 tablespoons) and finely chopped cabbage. I added some caraway seed (2 tablespoons)  as a flavoring.  The cut salted cabbage is placed in the container with a plate and a weight to press it down. The cabbage releases a lot of liquid that covers the cabbage. The lacto-bacteria do there magic in the absence of oxygen so the weighted plate helps keeps the cabbage covered by liquid and the good stuff happening. 

 The fermenting cabbage is in the hall cupboard as it is the coolest place in the house at the moment. Apparently four to seven days is all that is needed until the kraut is ready to eat.