I've been spending my time making things. Aprons, make up bags, pear butter, bread, and sauerkraut.
Yes, I just said sauerkraut.
As a result of some good New Year's sales at the grocery store and a lack of planning between me and my parents, we wound up with approximately 10 lbs of cabbage between the two households. I like cabbage, but this is FAR more than anyone should have in their possession at any one time. So, when life hands you cabbages... make sauerkraut! (I kill me somedays!)
I used a recipe that I found on the Dave's Garden website. Its just cabbage...and pickling salt. Mother Nature does the rest.
The cast of characters (which does not include the peanut butter or the potporri!):
I used the mandoline to work my way through the worst of it and get it nice and evenly thin and then hand chopped the rest. Then I added 2 tbs of pickling salt for each pound of cabbage. This made it sweat out a brine.
Then I packed the cabbage into jars, made sure that the cabbage was submerged beneath the brine, leaving 1" of headspace, and closed the jars loosely.
These jars are now sitting in a nice cool area in the house while they ferment. It'll be about 3 weeks before I crack one open to sample.
I am looking forward to my homemade kraut!