Sauerkraut Time!
With the wind howling outside and the temperature struggling to get above 10 degrees, we decided it was the perfect weather to make some sauerkraut. We make sauerkraut very traditionally by adding sea salt to shredded cabbage and then pounding the cabbage to release the juices. We do add a bit of whey to increase the numbers of good bacteria present in our finished product. Stay tuned for how that finished product turns out!
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The cabbage!
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Straining some whey from plain yogurt.
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Shredding the cabbage.
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Pounding and pounding to release the juices.
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Loading the crock.
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Let the fermentation begin.
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