Our very first cabbage harvest, minus two heads I left in the garden for another day or two. Our first year growing cabbage at all, and we will have a second harvest. The first harvest went in as transplants and the second one was direct seeded afterwards. The second harvest will be a different variety too, it has more of a pointy end to it instead of being fully round.
This is probably the largest one all cleaned up. I took several layers of leaf from the outside where it was beaten up from the elements and slightly chewed on from some insects. Perfect as a pearl on the inside.
Cabbage, a few brussel sprouts, garlic and salt combined to make sauerkraut. This needs to ferment for about a week, after constantly cleaning and repacking the fermented veggies, before it is ready. You weigh it down into the liquid, that combining the salt and cabbage creates, with a clean plate or rock. I'm using a plate with a jar filled with water on top for weight. I am loosely using a recipe from Mother Earth News magazine.
Fingers crossed!
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