I lost a couple of cabbage plants early on to the wetness. Probably a blessing in disguise. While I love sauerkraut, we only eat so much of it during the course of a year, and this head should be just about right for a few pints.
I bought a large airlock jar a few years back, and it works great for sauerkraut. It’s really simple; just shred the cabbage, mix in salt, cover it with brine after mashing it down, and wait for about three weeks. When it’s done, you can put it into canning jars and process it in a hot water bath for the recommended time.
I think I’m zeroing in on my understanding of what I like in a pickle. I like canned dills. They’re preserved with vinegar, and that’s great. But what I love is the unprocessed, fresher-tasting kosher dills. No vinegar, just brine.
I tried a batch that went right into the fridge without sitting on the counter, and couldn’t stop eating them. With the newest batch, I’m going to let them sit on the counter for just two days, to see what that does to the flavor.
I really can’t wait. Eight cloves of my Chesnok red garlic, peppercorns, bay leaves, hot pepper flakes, coriander seed, mustard seed and fresh dill. I have to stop typing because I’m drooling on my iPad.
And finally, the chickens got to finish off the harvested cabbage plant and take a bath in the garden.