By Kathleen Rake
I grew red cabbage! Just three heads -- but I grew it.
After using half the largest head to make coleslaw, I am turning the rest into red cabbage sauerkraut, the fermented food you either love, hate, hate-to-love, or love-to-hate. Lots of emotion connected to this food.
I tossed the sliced cabbage, which weighed in at just a smidge over one kilo, with a rounded tablespoon each of course pink Hawaiian sea salt and dried juniper berries.
We have a fermenting vessel, but it's too big for this project. I am using my slow cooker's ceramic insert instead.
Now we wait.
In about an hour, I'll toss it all up again and weigh it down with water filled bags to make sure the cabbage remains under the liquid.
Then we'll wait again.
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