The cabbage from my market share is ganging up on me.
So, I've decided to dance with the devil known as fermentation and make some sauerkraut.
I just read the directions from "The Victory Garden Cookbook". It's simple enough to do -- I'm pretty sure I even have pickling salt on hand -- but there's that little part about skimming the brine everyday for 2 to 3 weeks...now, I have to commit to making sure that gets done because the last one anyone needs is SAUERKRAUT GONE WRONG.
Stay tuned as this story develops...
Food & Kisses, GiGi
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