Sauerkraut

I used the fermented Sauerkraut recipe form the book Nourishing Traditions (which I totally dig), and it is reprinted here: http://www.passionatehomemaking.com/2008/02/homemade-sauerkraut.html

And I did make whey to use in this recipe and others as I describe in a post I'll make soon.

Anyway, the sauerkraut is yummy with pork or other meat/fish. We ate it with pork and it was great. I love the caraway seeds. David likes it too and he is a major sauerkraut fan (though he's never had fermented).
I chopped up one large head of cabbage (which yielded quite a lot) and ended up doubling the recipe to spread between two cans. You do need to pound the cabbage a bit as the recipe says. I used  my metal meat pounder.