Time to Make Some More Sauerkraut

It's that time of the year again. Time to make some more Sauerkraut. We made 17 quarts last year and we only have one quart left.

Mona pictured here today cleaning and

chuncking the cabbage so that I can grate it on our

 mini Cabbage Cutter. It's a little small -

 but beats cutting it up with a chef's knife.

We use a big plastic tub to put the kraut in over night.

Here is some of the kraut as we dumped it into the big tub with salt. Yesterday we went to Black Creek (through all the road construction) to get some cabbage. We came home with 9 pretty good sized heads. We wanted to make sure we had enough because we wanted to make more this year than last year. We only grated 5 of the 9 heads and had 43 pounds of kraut. The recipe claims they use a pound per quart so we know we have more than last year.

Tomorrow night (Monday) we will place it in jars and put the lids on tight and let it sit for six weeks. After it has fermented, we dump it all together in the tub again and then pack it back into the cleaned jars with new lids. Throw it in the pressure cooker for the desired amount of time and then we have Sauerkraut.