Sauerkraut

 

Since we have a lot of cabbage I thought we would give making sauerkraut a try…here goes nothing.

We used about four cabbages, Alaska sized cabbages. The cabbage was chopped and five pounds of cabbage at a time were added to our handy dandy extra large container along with 3 TBSP of salt and then the workout began. Pound, pound, pound the cabbage to bring out the water. Watching a movie helps with chopping time.

 

Once all the cabbage was chopped, salted and pounded a covering of plastic wrap was added, then a plate and more plastic wrap and weights to keep that cabbage down in the cabbage water to ferment. Yep, fermenting is going on around here….for three to four weeks.