Making Sauerkraut

The Cabbage are ready. After planting the seeds inside and then trsnsplanting them in cups. Then hardening them off in the cold frame. Then setting them in the garden and having to put wires around them to keep the rabbits out. And watching them for cabbage loopers ( little green worms that eat them ). They are indeed atlast ready. With the temperatures in the 90's and large amounts of rainfall in a short period of time I know they need to be picked before they start splitting. Especially since these are a large headed variety. I usually like the smaller heirloom variety called Jersey Wakefield

which makes a smaller conical shaped head. I find that they do not have as much of a problem with splitting. But I had these seeds left over and wanted to get rid of them.

So early in the morning we picked 12 head of the cabbage and washed and cleaned it up.

Then I shredded 20 pounds of fresh cabbage. Then layered my cabbage and canning salt in a large crock and let it soak to make a brine. A plate went on top with a weight and then it was covered with muslin. The Sauerkraut will have to sit in my laundry room for atleast 3 to 6 weeks and ferment until it ready to be canned. Will keep you posted on the  progress of our Sauerkraut : )

We had enough leftover cabbage for cabbage and potatoes and onions and kielbasa cooked down for supper.

Still have cabbage in the garden so maybe some slaw tomorrow !

Blessings From The Holler

The Canned Quilter