Scrunchy

D’s first time making sauerkraut. If youve never made it before, you’ll be surprised by how simple it is!

Buy a white cabbage, take off the outer leaves, cut out the heart, weigh it, shred finely and put in a bowl with 2% salt by weight. Scrunch hard like D is doing here for about 10 minutes or so, leave for half an hour, and put in a jar for two weeks, making sure all the cabbage is below the liquid level and burping if needed. I bought a Kenley fermenting jar after my second or third ferment, which has a water lock to keep it airtight and ceramic weights to keep the cabbage down, but you can do without special equipment.

It was so wet and windy overnight! But stayed dry for my morning walk with Tina, and later on for another walk with Jess.

Choir practice tonight for our special concerts in two weeks’ time :-)