Sauerkraut

After reading the book Salt: A World History, I was inspired to made some sauerkraut. We made two batches a couple weeks before the wedding, and it's been sitting in the project fridge for a few weeks now.

We followed a loose recipe. The cabbage fermented for a few weeks and it smells great. But it's inedible. The salt flavor is so strong, I can hardly bear to take a bite. I lightly washed some in water before cooking it up with sausages. It's still too salty. I think I'm going to drain some off and let it soak in water to draw out some of the salt. I need to find a good recipe.