|Picture from www.amazon.com|
I'm glad that I am doing Cultured Mondays as it will allow you, my readers, to follow my journey, and will allow me to have a place to record my results.
This past week, I filled my 10L Harsch Crock with 12 pounds of cabbage and a few heads of garlic. I would normally let the entire thing sit for about 10 weeks, but I plan to harvest this batch a bit early and then get another batch going since we have no sauerkraut to eat right now and we desperately need some. I see my son's eczema and yeast behind his knees starting to crop up, which seems to go away when he is getting good doses of sauerkraut.
Of course, I forgot to take pictures while I put up this batch, but hope to remember to take some pictures next time. I also plan to take some time this week to figure out how to use my two pickl-it jars and put up some veggies in them. Busy fermenting week over here!
How do you all feel about fermenting after reading through some of KerryAnn's posts?
(Featured in The Nourishing Gourmet, Food Renegade)