|Franklin (and the chickens) wanted to eat all our cabbage!|
Bubbie's Sauerkraut, but I've nevertheless longed for the homemade-by-someone-I-know kind. Hence, I was more than excited when we decided to finally buy a crock to make fermented foods. Today, we harvested three heads of our cabbage. We shredded those three along with two that we had saved from our CSA boxes.
We washed all five heads, cut out the cores, shredded the remaining cabbage, and got the crock ready.
Then, we put roughly three handfuls of cabbage in the crock, added about a teaspoon of pickling salt over the top, and then repeated the process until all of the cabbage was inside the crock.
My mouth is honestly watering just thinking about it.