See the German twinkle in Bing's eye. He has been the saurkraut maker here for the last several years. I used to try but it would always turn moldy on me. I think it's definitely in his German genes and not my Irish ones. But I love eating kraut in spite of my heritage. Here's how he did it during this last month. He used our Kitchen Aid grater attachment to grate eighty pounds of cabbage. For every five pounds of cabbage, he sprinkled not quite three tablespoons of canning salt. He packed it tightly in two big crocks and very sanitarily tightly covered it. We keep the crocks in the kitchen and let them ferment. Very soon it will be done and I'll help him heat it up and water bath it. It's really good - light colored and not too salty or too sour. MMMMMM! Also, if the Bird Flu epidemic comes around, we're going to eat lots of it because it's supposed to ward off the flu.