Grew some cabages in my greenhouse. They grew pretty well, this guy was ~4.2kg when I picked it shortly before it was set to explode (several of the white cabbages I grew exploded) https://pic8.co/sh/yuqTkO.jpg The cabage was cut into small strips and packed into fermenting jars with water seals. The recipe is very simple, just cabbage, salt and a small amount of caraway seeds. https://pic8.co/sh/GDB3RG.jpg After sitting on a shelf in my dining room for roughly 2 months it was deemed ready to put into jars. https://pic8.co/sh/VAyF5c.jpg Packed into jars and ready to eat. The large jar is for my boss's father, who is Polish. The smaller jars are to give to various people as samples of what real Sauerkraut tastes like, as many people have only ever had the slop that they pass off for Sauerkraut from the supermarket. This stuff is crisp and squeaks when you chew it. It's great for your guts too. https://pic8.co/sh/DPOdMQ.jpg