adventures with saurkraut

After a very rocky and somewhat moldy start, I have figured out a method for fermenting saurkraut in a glass canister designed for displaying lentils or some such kitchen decor kind of thing. Since it's clear, I can actually watch it as it ferments and see the bubbles doing their thing. It's very interesting. If you have kids and want a science fair experiment, you should try this. It's super cool. But if you do try it for any reason, do not—I repeat, DO NOT—put four cloves of garlic in with two heads of cabbage. My recipe recommended this. It was a mean recipe that is trying to destroy people's lives one batch of saurkraut at a time. Fermented garlic smells like the putrid stench of a stagnant bog where the bones of Indian ancestors have been rotting since Custer's last stand. I actually love the taste, but I receive strongly voiced, frequent, strident complaints about the stench that wafts out, like a living thing with a mission, whenever I open the jar and remains in the room for several hours afterward.