Thursday, October 14, 2010


All the variables (ripe cabbage, moon sign, available time) came together over the weekend for sauerkraut making:

There was a lot of shredding

salting and stomping

and stomping...

And more stomping....It takes a lot to bring up the brine on the over 100 pounds of cabbage!

The crocks were covered and will be watched closely for a few weeks until the kraut is ready to be put into jars for sealing.


1 comment:

  1. we still make it at home too, we add carrots to it (the russian way)