Four weeks ago Cliff and I chopped up two heads of cabbage and placed them into our new fermenting crock. Tonight we lifted the lid and ate the goods.
The whole process was really easy.
Chop the cabbage:
Weigh the cabbage:
Salt the cabbage (and add other spices if desired. We added juniper berries):
Wait four to six weeks and then enjoy:
We are sharing a few jars with friends. Sauerkraut for all! We are going to get brats tomorrow so that we can make a homemade German feast. I think I might even talk Cliff into splurging for fancy spicy mustard. Very exciting.
Our first batch was a success and now we are scheming about what to make next. We are thinking carrot, radish, celery root, and cabbage. Any suggestions?
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