This weeks pickling result:

The cucumbers leftover from last saturdays market are now in the pickling brine (3%), and the lactic acid bacteria are busy and multiplying.

I cleaned out and harvested the summer and savoy cabbage – a bit late. They were some of the ugliest cabbages I’ve ever seen, with all the insect damage, leaf wilt and split tops.

But upon inspection I managed to find 13 kilos of good cabbage for making sauerkraut (in the middle of the picture), and an equal amount of refuse that went directly onto the compost pile where it will be transformed into beautiful new life.

I used the 3 kilos of savoy cabbage for a batch of kimchi (to the right in the picture).