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start with a clean crock...
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...and plenty of fresh, homegrown cabbage.
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Shred cabbage. It's fastest with a mixer attachment. I don't even try to use my husband's grandparents' old cabbage cutter.
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For every 5 lbs of cabbage add 3 tbsp of pickling salt and mix well. Pack it all firmly in the crock, put in weight to keep cabbage under the brine formed from the juices of the shredded cabbage and salt, cover with plastic wrap and heavy towel. Keep around 70 degrees for about 3 weeks. Then savor the flavor with a few grilled sausages. Yumm.
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cool set!!
domino · 2008-08-31: 14:05
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i agree...very cool set.
sunshineand · 2008-08-31: 14:55
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cool! I admire your skills! I love your titles! R
urmysunshine · 2008-08-31: 18:24
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You are so "Martha" (lol)
Queen911 · 2008-08-31: 19:03
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Lovely : If no one else would eat it I knew my husband would :))
leocheung · 2008-08-31: 21:47
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Do you have more hours in your day than anyone else? How do you manage to get all these things done, and take photos too!
busybee36 · 2008-09-01: 00:19
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Laughing about Queen911 comment, you're really nearby. Great set and I love the light in #2!
snappy · 2008-09-01: 02:43
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Wow--Rachel Ray would be envious...
mowestlan · 2008-09-01: 17:15
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Very nice, thanks for shareing.
bundlesofjoy · 2008-09-01: 20:36
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Wow homemade, I never have tried, Wally's recipe is the only stuff I have tried hahah, Cool images
mystic1 · 2008-09-02: 13:31
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I love picture #2 and your story. Queen better start selling your photos to food magazines.
Judith28 · 2008-09-04: 07:15
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Oh, I love sauerkraut! great pics : )
jenjung · 2008-09-05: 19:20
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