Sauerkraut

I planted 6 cabbage plants this spring with the intention of making sauerkraut.  With the horrible weather we've had, I ended up with 3 heads that were big enough to do anything with.

I only had about 5 lbs. of cabbage, so I altered the Ball Blue Book recipe.  It has instructions for working in 5 lb. batches, so that's what I did.  I used the brine like it said.   I can't remember when I made it, so I have no idea how long it fermented.  It started to smell and look like kraut, so I decided it was done!

I got 6 pints out of it.  I can't imaging using 25 lbs. of cabbage.  We'd never eat  it all

Sauerkraut