Back from Vacation – Sauerkraut

The cabbages aren’t huge, but this is the first year I’ve had any success with cabbages in my garden.  I’m going to try my hand at making some fermented sauerkraut in one of the crocks we  picked up at Rowe Pottery Works in Wisconsin while on vacation.

  • 850 g shredded cabbage
  • 1.5 T pink salt
  • 1 t juniper berries
  • 1/2 t caraway seeds

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