Cabbage.

My new cooking experiment:

I'm making my own sauerkraut.

A Romanian grad student loaned me a Romanian cookbooks (we had been talking about recipes), and next thing you know, I have a jar of shredded cabbage fermenting on my kitchen counter.

I have the cabbage weighed down in the brine solution by a plastic lid that has a few butterknifes holding it down so it doesn't float up.

Sometimes, I come in, and press the knives down into the lid, which makes the lid press down against the cabbage, and all these bubbles rise up from somewhere within the cabbage!