shredded them...
and crushed them in the our harsch crock until their liquid rose above the level of the cabbage. added brine, and it's good to go! will ferment for six weeks in the crock, then will go into the fridge for us to eat.
Monday, August 11, 2008
Sauerkraut-making season
harvested 5 of our cabbages, totaling 17 lbs. husband cleaned them off, weighed them - a 6 lb-er!
shredded them...
and crushed them in the our harsch crock until their liquid rose above the level of the cabbage. added brine, and it's good to go! will ferment for six weeks in the crock, then will go into the fridge for us to eat.
shredded them...
and crushed them in the our harsch crock until their liquid rose above the level of the cabbage. added brine, and it's good to go! will ferment for six weeks in the crock, then will go into the fridge for us to eat.
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