Rather than being the name of a stereolab album. I've been meaning to experiment with fermentation as a means of food production. We all love beer, but there must be other things to make with making stuff go off.
I recently bought a book on fermentation and the history and cultural significance thereof. Whilst very good, I thought I'd try this simple recipe for sauerkraut as a first step.
First sterilise the jars (weird huh given that I'm cooking with bacteria)
Then core and chop the cabbage
Massage in the salt for 5-10 mins
Put in jar, cover with a whole cabbage leaf and weigh down with a smaller jar (full of water)
cover with a jam or cheese cloth
And if you do decide to make some more... buy at least 2 cabbages!!