All the variables (ripe cabbage, moon sign, available time) came together over the weekend for sauerkraut making:
There was a lot of shredding
salting and stomping
and stomping…
And more stomping….It takes a lot to bring up the brine on the over 100 pounds of cabbage!
The crocks were covered and will be watched closely for a few weeks until the kraut is ready to be put into jars for sealing.
Yum!
we still make it at home too, we add carrots to it (the russian way)