What do you do when your nonstop-talking grandson comes to visit?
Play piano and sing.
Get on the treadmill at 1.5 miles per hour for three or four minutes, four or five times, between Tonka Truck races.
Read picture books aloud, Wordy Birdy Meets Mr. Cougarpants three times and Ninja at least twice.
Eat scrambled eggs and raisins.
And while ns-t grandson watches Sesame Street for his meditation, you make sauerkraut for yours.
Here is my simple kraut-making method:
Wash head of cabbage, Cut into quarters, cut out core, then cut each quarter in half. Slice each eighth thin, salt, and mash with a wooden masher or whatever tool you have available.
For one head of cabbage, use 1 1/2 tablespoons sea salt. As you pound the salted cabbage, it releases its liquid. Pack into wide-mouthed jars and press until liquid rises above the solids. I’ve found a typical three-pound head of cabbage needs two wide-mouthed quart jars, each packed about a half to three-quarters full. This prevents spillovers.
Use weights—glass or unglazed pottery, or a cleaned rock, if that’s what you have—to hold the cabbage under the liquid. Put lids on the jars. Either you will need to release the gasses each day or use lids with a gas escape of some sort.
Start tasting the kraut after the third day. When it is to your liking, refrigerate and enjoy, usually in 3-10 days.