Harvest Monday & Sauerkraut

This week for Daphne's Dandelions we have several things to share. We started the week off with a few more radishes. On Tuesday we harvested the last of our cabbage. On Wednesday we ate up the last of our blueberries and pulled up a few more beets. On Saturday C. James pulled our first red onion.

Total Harvest
radishes 8 oz
beets 1 lb 12oz
Red Delicious red onions 2 lb 8 oz
cabbage 3 lb 8 oz
blueberries 8 oz


We made sauerkraut about 2 weeks ago, and I promised to post pictures with a recipe. So here it is. Finally!

C. James was a very helpful cabbage crusher.

Here's the finished cabbage, 4 cabbage for 8 pounds.

Cabbage leaves form the cover.

The baggy is full of water. We're using it to weigh down the shredded cabbage. A close look at this picture reveals the white scum forming around the edges of the baggy. This is a picture of the kraut after about 2 weeks into the process.

We were happily surprised by how simple the process was. It only took about an hour-and-a-half to make.

8 pounds of green cabbage (we used 9)
5 tablespoons kosher salt
4 teaspoons caraway (optional)

Makes about 8 pints

Quarter, core and thinly slice the cabbage. Then, working in batches (2 lb sliced cabbage per batch) work in the salt 1 teaspoon per batch. Squeeze and kneed the cabbage until its wilted and has released enough liquid to cover the cabbage.  Pack the cabbage into a large container and repeat until finished. Cover the cabbage with leaves and place weight on top to hold the cabbage under the liquid. Let sit for several weeks then water-bath can or freeze.