Choucroute: my tribute to Alsace

Ok, so I don't actually know if I like sauerkraut, but that doesn't mean I can't learn to make it! I figure I am pretty much obligated to acquire the taste, since choucroute garnie is a specialty of my favorite region in France.
So, as I'm on a fermenting kick, I decided to try my hand at making sauerkraut myself.

 My experiment resulted from a combination of several "how to" tutorials I found on-line. So we'll see how it turns out.

• First, I washed my cabbage in purified water.
• Then, I shredded in the food processor
• I put in a bowl and added 1 tablespoon of sea salt (no iodine added) and 1/4 cup of whey (found a use for it!)

• I pounded the cabbage down with a mallet for about 15 seconds, and let it sit for 15 minutes to let the salt draw out the liquid

• Finally, I put it in a mason jar, pushing the cabbage down so that all the cabbage was covered with water. Then, screwed on the lid tightly

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Now, I just have to wait 3 weeks. I'll update in April! Can't wait to try choucroute garnie!!

Oh, by the way, I may be a little obsessed with fermenting these days...I may need to find a new hobby:

Finally, I did successfully refill my printer ink, so I can cross that off the list. No pictures, because, hey, it's not a very picturesque process.