Autumn colour week :: cabbage, krauted

that little handful of seeds last march produced 65 pounds of green cabbage and 48 pounds of red, and that's after eating a few heads already and giving a few away so far! we sent one home on the airplane to D.C. with my brother-in-law. so much for "local" food.


thus, sauerkraut. i've never really like the stuff but am determined to learn how this year.


i LOVE kim chee, so why not kraut?

  • julia elise miller 6y

    ack! is this from wild fermentation?? i'm still waiting from the library, but i found his basic recipe on his website- he said that he doesn't like to can it because then you kill it and well, defeat the purpose... i need to try this. maybe this weekend? what recipe did you use?

    (okay, way too many questions for one flickr comment!)
  • knitting iris 6y

    julia: i got the recipe from a friend who copied it out of a book(you can see it leaning back there). the title doesn't show on the copy so i'll have to ask her.

    it's cabbage sliced the thickness of a dime or less packed tightly into sterilized jars and mashed (i used a big wooden pestle) in there until the cabbage is slightly bruised, releasing a little liquid, up to about 1 inch from the top of the jar. add 1 tsp salt, 1/2 tsp honey. slowly pour in boiling water, running a knife down the edges of the jar to release air bubbles. top with water to about 1/2 inch from the top. screw sterilized lids on tightly.

    allow to sit in a cool place ( 60-70 degrees F) in a pan or tray to catch any possible overflow (apparently best in an outbuilding or somewhere where the kraut odor won't be a bother). if it appears, wipe any spilled liquid from the jars and screw lids on tighter. never loosen the lids.

    after 6 weeks they can be brought inside and wiped down. use within a month or process in a boiling water bath 20 minutes for longer keeping.

    still haven't picked up my copy from the library yet, either. will have to look into the canning pros and cons...
  • Alyss 6y

    Looks great! I make kraut all the time and use basically the same recipe, though without honey. Here's my blog write up:

    Oh, also, I usually slice my cabbage a little thicker. I just like it that way better :)
  • iremembersleep 6y

    It sounds like a good recipe... you can add what my greatgrandmother taught me... a dried red chilly crushed slightly. It keeps away the bad germs and bacteria and adds loads of flavor too. ...mmmm!
  • katken 6y

    mmmm, kraut. I'm going to have to try that.
  • LollyKnit 6y

    this looks SO good.
  • iremembersleep 6y


  • Ovi Dogar 6y

    You have a great eye for photography...

    Congratulations on a well deserved #47 on Explore.
    Have a great Wednesday!
    Seen on Ansaz
  • Kellarella 6y

    I make a similar version from Nourshing Traditions (Sally Fallon). No honey, just salt and whey and beat the cabbage up as you describe. Leave on the counter for 2 weeks then into the fridge to slow down fermentation. It's excellent!
  • The Bunny Project 6y

    Cabbage is almost the only thing that grew in our tiny not so good soil garden. This is a pretty good idea of whatto do with it!
  • Mary Arteche 6y

    I'll have to use this next year, I had so much cabbage and I didn't know what to do with it!
  • Rodrigo Alvarez-Icaza 6y

    So cool! Have a good weekend my friend!
  • Brian Bradley 6y

    I love sauerkraut I have never had any homemade! great capture!
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Taken on September 29, 2009
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