Krautrock is about enlightenment not complete-ism for some bourgeois record-collector to get purist about.	

Julian Cope

This recipe is wide open to interpretations. The kind of cabbage you use for a start - firm green cabbage is a very good starting choice, but I have had delicious sauerkraut from sweetheart cabbage and red cabbage. The carraway seed is optional, but I really like it. Also the amount of time before refridgerating is totally a matter of taste. The longer you leave at room temperature the more sour.

Serves many

A head of cabbage
Salt (About 2% of the cabbage weight)
Tablespoon of carraway seeds 

• Quarter the cabbage and remove the core
• Thinly slice up the cabbage - as thinly as you have the patience, about 2mm is probably ideal
• Mix the cabbage and the salt and massage the salt into the cabbage for 5 minutes or so, until the juice comes out of the cabbage and it has started to soften a little
• Mix in the carraway seeds
• Put the cabbage in sterilised jars
• Squeeze down the cabbage so it is all covered in brine
• Cover jar with muslin
• Check each day to make sure the cabbage is submerged, pack down if necessary
• Leave for at least 3 days at room temperature
• When it is to your taste, cover up the jar with a lid and store in the fridge