Adventures in fermentation:

1) I've discovered that if you chop up the cabbage and leave it in the jar overnight before submerging it, you get to major bubbles a lot more quickly, since it gives the microorganisms a head-start in growth.

2) With my typical summer breakfast of raw avocado on whole-grain toast with raw onion and a side of sliced tomato and a boiled cob of corn and a small little heap of sauerkraut, oftentimes I lick the plate afterwards, to get the last of the juice from the sauerkraut and sliced tomato. Twice, now, though, I wasn't careful enough when I did that, and it spilled down the front of my grey wife-beater that I wear when I wake up in the mornings, and I had to go change tops and put that in the laundry, lest I walk around my cottage all day smelling like home-fermented sauerkraut.