Tuesday, June 17, 2014

Making Kraut


 I planted a few cabbages this season because my 
husband had wanted to make sauerkraut.
They were a bit wormy as we were trying to avoid chemicals,
so we picked up some additional heads at 
the Kirkwood Farmer's market.


We have enough for kraut plus coleslaw.


We washed and shredded about 5-6 lbs of cabbage
and layered it with salt in a stone crock.


He attached his carboy carrier to make it easier to move.
We will mash it down as it sits, covered, for the next 
couple of weeks.  


He added some to the crock pot with a  bone in pork loin 
as well as a variety of herbs.   We'll see how that turned out tonight!





3 comments:

Sunnybrook Farm said...

Looks so good, cabbage is one of the best foods you can eat. I try and fix slaw once a week unless I have some other cabbage dish. Good luck with it, the warm weather should really finish the kraut quickly.

Gorges Smythe said...

I used to hate all things cabbage, but as I age, I find that changing.

Weekend-Windup said...

What a beautiful cabbages! They look nice. Cabbages has lot of fibers in them and it is very good for health.