A friend is making sausages so I figured it was time to get the salt and cabbage and make a small batch of kraut, one of the easiest of the fermented foods.
It really was simple. Cut up the cabbage, add salt, massage for 5 minutes, put in jars and put a weight on top. Here I am using empty tahini bottles filled with water to provide weight. Lactobacilli start your fermentation engines.