Sauerkraut

I got new fermenting lids from FARMcurious, and wanted to get started right away. After extensive research, I discovered the easiest, and cheapest, item to try first was...tada! Sauerkraut.

I picked up a head of green cabbage, and got going. I removed and saved the outer leaves, and shredded the whole head on my little mandolin. After sprinkling it generously with sea salt, i started the process of beating up my shredded cabbage.

This is GREAT anger management, by the way. I pounded it until I could pound no more, and it got juicy. I then shoved the whole batch, liquid and all, into a quart mason jar, pushed part of an outer leaf on top to keep it down, added my lid, and stuck it in a corner...and forgot about it.

It took about three weeks for me to decide that we should try it, as we decided on bratwurst for dinner, and sauerkraut on dogs is good. It was fantastic! So I stopped the fermenting by closing the top of the lid and putting it in the fridge.

First experiment went well, and I am looking forward to spring farmers markets to find more goodies to ferment.