Wednesday, April 3, 2013

Sauerkraut Crock

 Cabbage was on sale so Brady decided to  make sauerkraut with the ol' Family Crock.

Chop-Chop-Chop with his Chinese clever and Japanese knife
 Using a mallet, it's pound-pound the cabbage down-down.
 So many cabbages!
 3 tbs Salt to 5 lbs cabbage is the family secret recipe.  Shhhh don't tell anyone!
Cover with linen and the wooden press.  Now we wait six weeks.  Every week Brady skims the top and changes the linen cover. 


ach! Chust notice dat good schmell!


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2 comments:

  1. Mama BearApril 3, 2013 at 4:27 PM

    Looks like you did a good job and I love your mallet. I'l be waiting to hear how it turned out compared to the other you've done in the bucket. Ach, gooot! Love, mom

    ReplyDelete
  2. UnknownApril 6, 2013 at 9:46 AM

    I love cabbage. But its just nasty fermented. Enjoy

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