Fermentation is a scary proposal for the uninitiated, but saurkraut is soooo delicious.

Boing Boing founder Mark Frauenfelder has an excellent writeup on how to make delicious delicious sauerkraut. And not the pickled kind that eventually (always) gives you heartburn.

The only ingredients required are a couple of cabbages and some salt.

You’ll need a special tool, though. A stone fermenting jar and lid.

The jist of it is that you cut the cabbage into strips, shove it into the jar in layers and salt each layer, then put the lid on top and weigh it down with something heavy. Leave it to sit unmolested for a couple of weeks and you have sauerkraut.

Easy, right?

If you try it before I do, be sure to tell me how it goes.

[Making sauerkraut is easy]

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