If you start with the laces correctly run through the eyelets along the tongue, and with each end roughly the same length, you can pull the lace ends directly up, cross them in an X shape, then pass one end below the x, and pull the slack out of that. Then make a loop on each lace tail, but with opposite chirality. Reach your thumb and index finger through each loop, and grab the edge of the opposing loop which is further from the end of the lace. Now pull each loop through the other, tighten up the knot, and dress it until it looks presentable. If the resulting knot is 90 degrees from the intended direction, use the alternate chirality on each of the loops next time to fix that.
A bonus of this approach is that it’s the same on your shoe as it is on someone else’s, so you can help children with their shoes more easily.
In order to make sourkraut, you need cabbage, salt, a knife, a cutting board, a big bowl, a scale, and an appropriate storage container for fermentation.
Start by rinsing the outside of the cabbage. Peel off any leaves that are damaged badly, cut out any smaller bad spots, then quarter each head, remove the core, and cut small strips. Weight the cabbage you have remaining, divide the weight by 50, and put that much salt together with the cabbage strips in the large bowl. Mix the salt and cabbage occasionally, and either punch it, or squeeze it. After 2 - 4 hours, there should be a good bit of liquid at the bottom of the bowl.
Transfer the cabbage and the liquid to your fermentation vessel. Use weights or a plastic bag full of water to make sure the cabbage is below the salty water. Wait for 6-12 weeks, checking on it at least once per week.
Lots of things can be used for fermenting, but the best is a stone crock with a lid that has a water seal around the outside, and a gas release valve on top. The cabbage can smell strongly during fermentation, so get approval from anyone you live with before attempting this recipe.