Thursday, August 18, 2016
Wednesday, August 3, 2016
Time to Make More Sauerkraut
Have decided to not wait until fall to make sauerkraut because we are going to run out before then. Bought some beautiful Oregon cabbages. We love our crock with the water reservoir. We feel like we have finally perfected our "naked sauerkraut recipe" We will leave this one fermenting for 5 weeks before opening.
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