Sausage, sauerkraut, and potatoes

So. I made sauerkraut. And can I humbly say it is awesome? No? Well, it's not me, it's nature. I owe all the credit to nature. You should run out and buy a cabbage and then brag to your friends about nature, too.

All I did was chop up a cabbage, sprinkle it with salt, smoosh it into a glass jar until the liquid (that is leeched out of the cabbage by the salt) rises above the cabbage, put a weight on the cabbage to keep it submerged, cover with a towel, set it, and  forget it. I tasted it after 2 weeks and it was really salty and I was worried it would never be awesome. But, at 3 weeks magic had occurred and I almost couldn't stop eating it long enough to prepare the other elements of the dinner. I have never felt so German.

Serve with roasted potatoes, a good sausage, and some mustard. Possibly a frothy beer. But, I know who the scene-stealer will be.