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 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.
One thought on “Kraut”
we still make it at home too, we add carrots to it (the russian way)