The summer cabbages are early. They look good, but some are already spliting open and need to be saved for cooking or pickling.

A little trimming and they wonderful sauerkraut.

Summer cabbage is extra juicy, so there was an extra liter of cabbage juice left after filling the jars. Instead of throwing it away I went to the garden and picked about a kilo of small cucumbers, washed, pricked, stuffed them in a jar and used the cabbage juice as the cucumber liquid, with 15 grams of salt added to bring the brine strength up to 1.5%. With dill and garlic too of course.