This is regular green cabbage, a couple of volleyball sized heads. Don't let the size of the bowl fool you, it's enormous. This cabbage was destine to be sauerkraut. Yes, again with the pickled cabbage.
This batch had cabbage, carrots, some red onions, and spices. Just the basics.
|Kraut in Crock|
This is the kraut nestled in my 1.6 gallon crock. No, it is not a stoneware crock. It's a newfangled plastic and clay with vacuum lid. I'd like a stone crock, but they are expensive, and really hard to lift. This crock laughed at my meager pounds of cabbage, and it fermented away nicely for a few weeks. It even has a little plug in the inner liner so you can burp your ferment when needed.
See that lonely little jar on the left? That's cabbage brine. 'Yuck' you say, why save that? Well, it had its use. I made fermented Red Onion Relish. Onions don't ferment on their own, so they need a little help. No pictures of the relish, because it disappeared too fast. Great on burgers and sandwiches. I'm going to make a new (bigger) batch this weekend. The little bit that's left now will go on the Labor Day grill meal.
|Scoby taking a nap with its brethren in a Mason jar hotel.|
What's cookin' in your neck of the woods?