Here is a recipe they can use:
Take one large cabbage, shred it and stuff it in a large glass jar. Add 5 teaspoons of salt. Fill to the brim with water. Put on the lid, and store somewhere cool and dark for 3 weeks, while the natural fermentation happens.After 3 weeks. Voila! Sauerkraut:
Warning - don't do what I did. I put the jar somewhere warm, to speed up the pickling process, but that encourages growth of the wrong kind of bacteria. I've had 20 years of flatulence as a result. Once those bugs get into your system, they never leave.
Mind you, for an antisocial basturn like hotboy, that could be a plus, a help in repelling flatheids. Everything balances up in the end.
Serving suggestion: sauerkraut with pig-blood sausage
