The German Cabbage Experience (Part 1)

Examples of common household objects you can use.

You may be looking at this picture and thinking "roflcopter wot is he doing with those tinz lolz".  Well, I'll tell you - I'm making sauerkraut!

German cuisine may not be world-renowned (well, to be fair, nor is British) but that's not to say they don't have some good recipes.  Sauerkraut, for those of you who haven't had it, is basically pickled cabbage, and it goes very well with roast pork and sausages.  I had a bit of sausage when I went to Germany and it was exhilarating.

Get yourself a cabbage and chop it into quarters.  Shred it finely and put it in a mixing bowl, then add some apple slices and one and a half-two tablespoons of salt and mix it all up.  Cover it with a clean tea towel, then add a plate and weigh it down with some tins of tomato/baked beans/tuna.  Leave it to ferment for about a month (seriously - the salt draws the water out and preserves it) and change the tea towel every couple of days.  At least, that's my plan based on research I carried out on t3h internetz.

What will happen to the sauerkraut?  Will it turn into the delicious German sausage adornment, or will it just become a rotting pile of green vegetables?  We'll see in about a month's time!