Monday, October 13, 2014


Four large heads of cabbage went into this batch of homemade sauerkraut.

We had to chop the huge heads apart to fit slices into the food processor.

My willing helper, hard at work.

Just one head of cabbage grated made this much volume!

We add natural gray sea salt, with lots of valuable minerals.

Into the fermenting bucket...

Weighed down by a serving platter...

The juices rise to the top around the edges of the plate. We set a heavy rock on top of the plate (not pictured) and the bucket has a lid put on.  It goes in a warm, dark room.

And now, we wait.