Tuesday, October 26, 2010
Although I did not have enough cabbage in the garden to make sauerkraut from this year, this German did manage to make it anyway! On Sunday, I found some HUGE local grown cabbage heads for $2. each at the flea market! I bought three and did a lot of chopping.....TaDa....sauerkraut in the making!
The cabbage is sliced, salted, covered with cheese cloth and weighted down with plate and a bowl. It will now spend several weeks in the basement fermenting until it is ready to be canned. It's really kind of gross when it is fermenting...but, worth it in the end!