Preserving the Harvest - Fermenting Whole Cabbage Heads

Remember my blog post about fermenting whole cabbage heads? Fermenting Whole Cabbage Heads - Sauerkraut Well, it was time to make a decision about what to do with them.  

I wanted to keep the probiotic rich sauerkraut and use it just as it was, but I was concerned that it would become to sour and salty the longer that they fermented. I really like sauerkraut, but this was as strong as I wanted it to get. 

It's common in other parts of the world to leave the whole heads of fermented cabbage in giant barrels that they were fermented in down in the root cellar and pull out a head as needed. We do not eat a barrel of kraut every year, so we are not used to really strong kraut.   

I just had to process most of the heads. I saved some of the juice to add
to water for hydration and nutrition. Wow, it is powerfully strong but
very flavorful. 

I saved some raw kraut too. I will store it in the
refrigerator to slow down the fermenting process.

Am I the only one who thinks canning jars filled with the harvest
is a beautiful sight?

The cranberry juice that I canned turned out great. Homemade Cranberry Juice  I highly recommend trying out this recipe. 

Shalom,

Mrs. Smith