The sauerkraut we took to the market sold out very quickly. We have more of the summer sauerkraut, but we decided we needed to make more as soon as possible. Our own winter cabbage did very poorly in the garden this year, so we stopped at a supermarket on the way home and bought about 15 kilos of ecologically grown cabbage and had a sauerkraut making party in the evening.

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The result was about 15 liters of sauerkraut that will be fermented and ready to eat after at least 6 weeks.

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For a simple recipe go to my blog ‘Sauerkraut’ from 15 august 2012.

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