On the making of home-made saukerkraut

First you need several large helpings of freshly cut poutine french fries from the local "chip-truck." Then you need a few pints of Leffe Brun beer, made by Belgian monks. Invite the local antiquarian (fluent in Latin to boot) over to coach you through the process and to discuss philosophy with you. And after that you shred five or six large cabbages, put in a little pickling salt, some bay leaves, carrots, and voila, weigh the whole thing down with a plate and a heavy rock! Let it sit for a few weeks, stewing in its own juices, and you have homemade saurkraut goodness.


My next project is going to be homemade beer.