Fermentation

 

We've been getting a lot of cabbage in our CSA bags so I felt I needed to give this a try.  I did a little calculating and I do believe it has been 41 years since I have made sauerkraut.  It was nice to find a recipe (here) that has been downsized!  This is a 2 quart jar and I did not have quite enough cabbage for the recipe but forgot that when I added the salt so this first batch might not be very good.  It only takes 3 to 10 days in a cool room (65 to 75 degrees) and out of direct sunlight.  The cool part might be hard as this is July after all.