Susan harvested eight heads of cabbage from our garden the other day and we had a sauerkraut party. It is a quick and easy process. Clean the crock and rock, cut the cabbage, add a heaping teaspoon of salt for each pound of cabbage, punch and crunch the cut cabbage to bring out the moisture, put a plate on top, with a rock to press it down, cover and place the crock in a cool place.
No comments:
Post a Comment