A few weeks ago, I started the Sauerkraut – or the salted, shredded cababbage as it was known back then… Now it’s matured into full-fledged sauerkraut. And it tastes like sauerkraut. It has a little bit more character than store-bought kraut, especially because it has less salt and because I haven’t applied any heat to kill off the culture. Otherwise, it’s mostly interchangable with the store-bought product.

In total, we had 4 pounds of cabbage and that became 1 quart and 1 pint of finished kraut.  (6 cups for the non-canning inclined).

That’s just enough for a batch of Cabbage Rolls and one dinner of kielbasa, mashed potatoes, and sauerkraut.

Now I have to figure out what to do with 4 pounds of red cabbage…