Cabbage maturity
Today was the day our cabbage
looked mature enough for picking.
We've been thinking about
trying sauerkraut this year.
Or explore more posts by date or by subject.
About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
Want to be notified when new comments are posted on this page? Click on the RSS button after you add a comment to subscribe to the comment feed, or simply check the box beside "email replies to me" while writing your comment.
RSS
comment 1
You'll never be sorry. You might even wonder how you ever survived without sauerkraut all this time 
Comment by
Elizabeth
— Mon Jun 23 23:23:59 2014
- Remove comment
Do it!
With homemade sauerkraut, you won't be sorry. Try a bunch of different types (spices). It is sooo good, and good for you. NOTHING like the store stuff!
Comment by
scott schluter
— Tue Jun 24 08:30:57 2014
- Remove comment
great probiotic
A couple interesting facts on homemade sauerkraut, a 4-6 oz serving has 10 Trillion beneficial bacteria in it. That means that a 2 oz serving has the same probiotic impact as a 100-count bottle of probiotic supplement pills!! Tastes good, saves you money, makes you healthier - what's not to like?
Comment by
Daniel
— Tue Jun 24 09:54:47 2014
- Remove comment
Add a comment