Kraut

I made this about five days ago.  No matter how many times I ferment something when it starts to bubble, I have to marvel.  This kraut is simply about 3 lbs of cabbage, a sliced onion, 5-6 cloves of garlic, some red-pepper flakes and 2 T. of salt.  I cut up the cabbage and I was cutting it up I threw it in a very large bowl and would throw a little of the salt on it.  I did this until I had cut up all of the cabbage, then I squeezed the cabbage and salt hard for a few minutes to break down the cabbage cell walls. I mixed in the other ingredients and started putting large spoonfuls of the mixture into this mason jar, each time pounding the mix down into the bottom with a wooden spoon to further break it up and eliminate air. 

Two days ago it started bubbling pretty steadily.  You can the airlock below and right in the middle of the picture the meniscus where the pressure of the gas in the jar is pushing up the water in the airlock.  At regular intervals a bubble of that gas will go up through the water in the airlock.  Very exciting.   This airlock and mason jar cap can be found at http://www.perfectpickler.com/.