We have been having gorgeous sunsets.
Last night was no different except for this beautiful pink sunset rainbow.
Click any pic to enlarge for a much closer look.
The day was peppered with rain showers and sunshine.
Every time I attempted to take the 4-wheeler to the cabin where our GrandloveGirls were resealing the cabin outer logs, I got drenched.
After the 2nd attempt, I waited for Bill to get home from work for a dry ride. By then, of course, the girls had put the brushes away and given up to the rain., playing in it instead. That's what I would have done.
Thanks Hannah, Chloe and friend Chell!
Instead of the cabin run, I decided to cut the cabbage from the garden before the rains split more of it. Sure enough, half of them were already split, but still good for our saurkraut.
40 of the 46 1/2 pounds of cabbage went into the crock.
The heads were rock solid, the largest weighing 6 lbs. That was pretty good for early cabbage. Next year, I will try again, to find the Dutch Flatheads, which are our favorites for kraut. Then we will only need 2 or 3 heads to fill our 6 gal. Red Wing Crock instead of 7 of these little ones.
After washing and peeling the outer leaves from each head, they were cut into manageable sizes for the kraut cutter.
Being careful not to loose his finger tips on the sharp cutting blades, Bill pushed the cabbage box back and forth across the cutters until the cabbage is cut fine, landing in the lined crock below.
He moves so fast that I cannot get a clear picture for you, but I'm glad it's him doing the most strenuous part of this job. He's much stronger than I am and seems to love kraut cutting.
You ' go,' my man as I try to keep up with the prep work!~
Every couple of heads, he stops, sprinkles canning salt across the cut cabbage, and
stomps the cabbage until it juices and tastes ' just right '~~~
This is going to be an outstanding batch of saurkraut once again!
The next time you come, Jack and Sherry, remind us to share.
The large outer leaves that were removed and washed at the beginning of this process, are then put on top of the kraut,
weighted down with a plate and a saurkraut rock,
( doesn't everyone have a saurkraut rock? ),
and covered with a clean cotton dish towel for the next 10-12 days to ferment into that outstanding saurkraut.
You will know when it's ready~~~as the house begins to smell a bit on the sour side as you pass the crock.
Hope you enjoyed a days work from our garden.
As for the canning process of another winters supply of kraut for our chops, pork roast and potato dumpling feeds, and bratwurst~~~
To be continued~~~
Thanks for stopping by and commenting. I love to hear what you think of what you take the time out of your day, to read.
Have a great one and
Oh, in moderation, saurkraut is Good for anyones Heart. lol