Sauerkraut

I have the hunger for corned beef and kraut, and I'm all out of Kraut.

Chop up 1kg cabbage

Using the 2% by weight of salt, add and mix in well. Let sit a bit then mix again, crushing and squeezing it to render some juice. 

Pack it in a container to ferment in with a displacer/weight to hold cabbage below the brine solution.

Wait, 1-2 weeks...

Ginger Ale

 481g Ginger sliced w/ mandilin (4 large lobes)

Steeping in ~ 1.5g water heated to 190F, let it set for 2 hours.

After steep added ~1c brown sugar, ~1/2c corn sugar, squeeze of agave necter, and ~ 1/4c lemon concentrate. 

Removed ginger, brought to a boil, dumped in keg. Topped off to ~ 2 gal in keg w/ bottled water.