OK. Now I know full well that some of you either have, or have access to cabbage …. and a lot of it. And I know, too, that most of you like pork! Besides mashed potatoes, sage and applesauce is made for pork? Sauerkraut! But not the commercial stuff. Try making your own with the excess cabbage that you have. Here are two suggestions from Seeds-of-Change Blog:

1. My great great grandmother would put her cabbage in a big tin wash bathtub. They didn’t have bathrooms in their house back then, and chopped the cabbage with a rounded type knife. She would add salt, a little sugar and some batches had hot peppers. When it was chopped, she would pack her mason jars with the mixture, capped them and they would spend the rest of the summer in the barn. The fermentation would take place and preserve the cabbage until it became sauerkraut. I don’t know anything but this and I eat this and have no adverse reactions to this type of canning process. The jars that do not seal are thrown out. The rest is sauerkraut that is out of this world good!

2. you need a large crock…like a butter churn.
put a layer of salt in the bottom of the churn, lay in a layer of shreaded cabbage then a layer of salt and so on until the churn is almost full. You need to put a plate with a rock on it on the top of the cabbage to press the cabbage down and make it stay submerged in the water that will develop in the churn..Make sure as the moisture is released from the cabbage that it stays totally under the water that seeps from the cabbage. In nine days you can can it just like you would do any other veggie.

Have fun with these. I have done sauerkraut, but also add a little caraway seed. See ya! Cheers!