And, squeeze - pressing the sauerkraut

I used to bash my shredded cabbage with a rolling pin to get the juices running - it was pretty tiring. Now I know better, and just give it a squeeze now and again for the first day. It's very similar to bread-making where you knead it and leave it. The last batch I made had juniper berries in it; this time I've used caraway seeds.

In about a fortnight I shall have the most tangy and moreish pickle - full of friendly probiotics which my gut might appreciate with Xmas looming.