====== Sauerkraut ======

  * Brine: Dissolve ½ tablespoon (1.5 teaspoons) of salt into 250ml of boiling water. Top up to 500ml with cold water later when you need it.
  * One good size cabbage makes about 2kg of chopped cabbage. 3kg of chopped cabbage is a bit too much for the crock, so stick with one big cabbage.
  * Use the finest chopping blade on the blender.
  * Use the smaller shoot & spacer to get closer to the blade.
  * Full the shoot, full speed, squash down for best results.
  * Wearing gloves is definitely much better.
  * Stock pot works well for mixing.
  * One tablespoon of salt per kg of cabbage.
  * 3 weeks is more than enough for fermentation.