...just finish halving, coring, peeling, slicing/shredding, and 'smooshing' 40 pounds of (all organic :) green cabbage; 40 pounds of red cabbage; 10 pounds of beets; 10 pounds of carrots and a whole bunch of apples - for this winter's "sauerkraut stash"!

For each 5# of shredded cabbage we added approximately 1 1/2 Tablespoons of salt (Himalayan). Actually, 3 T of salt per 5# of cabbage is typical, but since we added a bit of kefir whey and water kefir grains we opted for 1/2 the salt. We make all the cabbage into sauerkraut first and then add the 'other' once we see how much we have once the sauerkraut starts krauting :)

So, later today we'll figger out exactly what variations to create. Right now it's looking like "plain green" (and plain green with caraway seeds); plain red & green; red with apples (with caraway or juniper maybe), and a big pot of green & red with beets & carrots...to which we may add a few other goodies. Maybe we'll make a gallon or two of "Super Tonic Kraut" - that'd be seriously intense, for sure!

And there's 5 heads of red cabbage left for making red pickled cabbage! (YAY!)

Rocky and I both are of strong German/Austrian descent, so we tend to keep our sauerkraut more traditional than many 'foodies & fermenters'.

Now for the hard part...finding somewhere to store it all when it's done! (We desperately need a new/bigger refrigerator, for sure and for certain).

FERMENT ON!!!

Uny n' Rocky