Hi all, about the only thing going on is my kraut is almost ready. Have had perfect temps in the garage, cold yes but my crocks did not freeze. I have a #8 and a #6 with shredded kraut and some whole leaves too. I like to use the soured leaves for stuffed cabbage. I put it up mid October and will take it out of the crocks this weekend. Whatever we don’t eat fresh I can in wide mouth quarts. MMMMMMMM kapusta!
Kraut is supposed to be very healthy for a person. Lots of “good” bacteria.
Looked in on the thread expecting to see a lot of moaning about not being able to garden... but no!
Love making kraut. Just do a quart at a time since there’s just me. I use my wine-brewing sterilizer and don’t have to boil the bottles or utensils; set it in the enclosed unheated porch after a week and it just keeps getting better. Super easy and delicious.