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Lacto-Fermentation

Sauerkraut

• Chop a cabbage into thin strips and add to a bowl
• Add 2% of the cabbage's weight in salt to the bowl
• With your hands, mash and massage the salt and cabbage together until a decent amount of water begins to pool at the bottom of the bowl (upwards of 20 minutes)
• Transfer the cabbage to a jar, and pack it down very tightly until the waterline is above the cabbage
• If more water is needed, mix up a 2% salt-in-water solution and pour until the waterline is just above the cabbage
• Weigh down the cabbage leaves with something like plastic wrap and weights or a plastic bag full of water so nothing can float to the top

Eggplant