Sauerkraut
==========

First Attempt
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Unfortunately, this recipe was lost.
It was flavorful and tasty. :(

Second Attempt
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Base:

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  8.6 lb  red/green cabbage (73%)
  3.2 lb  fennel bulbs (27%)
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Salt:

  .. code-block:: text

     ((8.6 + 3.2) * 453.592) * 0.015 = 80.3
     80.3 grams finely ground salt

Seasoning (per ~10 lb):

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  1 Tbsp  juniper berries
  2 Tbsp  caraway seeds
  2 tsp   aniseed
  2 tsp   celery seeds
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Mix salt and seasonings

- Finely slice cabbage/fennel
- Create layers of salt and sliced cabbage
- Press down firmly
- Let rest for at least 30 minutes

  + good time to clean

- Punch 'n mash the cabbage/salt mixture
- Ensure cabbage is submerged below brine

- Wait 3+ weeks (active CO2 for the first 3-5 days)
- Check occasionally to ensure brine is above cabbage

  + a 5 gallon bucket, typical dinner plate, and weight are excellent for this

Results
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It's definitely not as good as the first attempt, but still very good.
It needs more fennel and some black pepper.