Each fall Ken harvests heavy storage cabbage. We store some for our CSA over winter, and we make the rest into sauerkraut. Sauerkraut consists of two ingredients: cabbage and salt. Making lacto fermented vegetables of any type (kim chi, sauerkraut, vegetables in a salt brine) creates pro - biotics that aid digestion.
First Ken harvests cabbage with the outer leaves and piles them on a pallet under a tarp to prevent frost damage when temperatures drop to single digits.
Then one of us starts to take off the stems and outer leaves we will not use for sauerkraut.
I filled two carts of these tough leaves to feed to the geese.
As I cleaned cabbage I sorted into those I would save for the CSA and those huge heads that would make sauerkraut. It was a good year - the heads were dense and heavy.
Once I get that done, I clean up the area outside
Then I moved them into the lowest coolest level of the house to a clean sheet covered table.
Then Ken got the processing area ready - kraut cutters and clean tubs. Once each tub was full, Ken weighed the contents and added salt.
Then Ken brought the cut, salted cabbage down to a barrel. He punches it down to get out any air. When finished he weighs down the cabbage so the liquid released remains above the cabbage. Then he covered the barrel with a clean sheet.
This year Sam helped. He was really efficient and we were glad he came to help.