Sauerkraut

This month'sFood in Jars Challenge is Salt Preserving. I wasn't interested in most of the salt preserving ( salt preserved lemons seem to be a favourite of most people - but in the north, I don't have a bumper crop of lemons that needs "putting up")( although this salt preserved grapefruit with black pepper and loves sounds pretty wonderful! - and really, it only takes one grapefruit - maybe I will try it today....)
Marisa suggested making sauerkraut -- which is made of only cabbage and salt ( and other veggies/ spices as desired). I used Marisa's recipe from her blog -- find it here.
So I broke out my new mandoline ( Mr. B calls it my banjo) and shredded up some cabbage and some carrot. I added the salt, and it bubbled away on the shelf for a few days. Now, a week later, it has stopped bubbling, but continues to ferment. My kitchen is a bit cool, so it might take another week. Sauerkraut can take a week, or 6 weeks! You just have to keep tasting it to see if you like it :). When I tasted mine, it seemed salty and hot, like horseradish! I'll test it again in a few days.