When you find cabbage for 9 cents per pound, here's what you do. You buy, like, a dozen heads of cabbage for 35 cents each and ignore the strange looks of people as you make a beeline for the checkout and hope nobody notices your cart fulla cabbage.
And when you get home and realize you don't have space for it in your fridge, you do this:
You make sauerkraut.
Lots of it.
My son, he loves sauerkraut.
Here's how I do it.
1. I shred the cabbage.
2. I put the cabbage into a plastic tub and pour some salt into it and mix it up together. Maybe a tablespoon or so of salt. Basically the idea is to use the salt to draw the water out of the cabbage so it fits better into a quart jar. Salt the cabbage, mix it and wait for 15 minutes or so.
3. Cram the cabbage into a sterilized quart jar.
4. Fill up the rest of the quart jars with water. I dunno....maybe add another teaspoon of salt or so.
5. Put the disposable lid and ring on. Loosely. Not too tight. Water's gonna come out when it starts to ferment.
6. For the next week or so, come back every few days and refill the jars with water so that the cabbage is fully submerged.
And there...wait a few weeks for the cabbage to rot and you're good. Then eat it.
Here's some music from a local woman I know...