We harvested cabbage and kohlrobi today, and made 4 more gallons of sauerkraut. that makes a total of 8 gallons so far this fall.
The first batch turned out extra yummy! In fact, by far the best sauerkraut we have ever made, or tasted. it has an excellent balance of sour, salty, and a hint of spice from the kohlrobi. We made some sausage and sauerkraut the other day that was incredible!
Check the previous post for the full recipe. it basically just :
1 to 2 cabbage,
3 to 5 kohlrobi,
2 heaping tablespoons sea salt,
1/2 cup fresh gathered whey
Combine all this in a large bowl and squeeze / mix for about 30 minutes, then pack in gallon glass jars. Use the gallon size Ziploc bag with water to hold cabbage in place, and let it sit for 3 to 4 days then refrigerate. the flavor really develops after a week of so in the fridge.
Once we get further along in the food production business, we will be bottling this for sale as a completed product in smaller quantities. It is definitely too good to pass up!
Follow along our adventure as we make the transition from corporate city life to the world of natural farming. Each day brings a new experience and brings us to a deeper understanding about the life and spirit that made America great. At our farm we do our best to give the animals we raise a natural, free, happy, stressfree lifestyle. Our mission is to learn and share how to manage a farming operation that is both profitable and humane.
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