Cabbages' Destiny: To Sauerkraut and Beyond!

You might be wondering, "What on earth do you do with all of that cabbage?!" 

Last year, we made slaw--lots and lots of slaw.  We had vinegar based slaw, southern style slaw, jalapeno/lime slaw, and Asian style peanut slaw...by the end of the season we were slawed out and determined not to o.d. on slaw the next season. 

So the next cabbage season came, and I am proud to say that we made NO slaw!  We gave a few heads away; we did that the previous season too.  One head was decimated by bugs.  Our giant head, which probably weighed approx. 15 lbs, was used to make 4 dozen stuffed cabbage rolls.

Steamed cabbage + beef, sausage, rice, onion, garlic, oregano, sage, thyme, & s/p =

Stuffed cabbage rolls!

 The rest of the harvest has met their calling in a first time ever Kerechanin kitchen experiment, sauerkraut!  If all goes well, in six weeks, we will have 6 + quarts of "kraut" to can.

 Grandma P's "kraut" cutter makes shredding cabbage a breeze! 

A Fire House pickle bucket is our fermentation station. 

 

 

Let the fermenting begin!