Our organic Farao Cabbage is ready to pick! After a dismal harvest last year due to slugs, caterpillars and moths (oh, my) we were ready for the battle this year...introducing the garden superhero, Garden Mesh Netting, keeping cabbages safe, protected from pests (mostly) and plentiful.
This years harvest of organic Farao Cabbage
And now we make The Kraut! I get that Sauerkraut is an acquired taste and some may not want to acquire it. For those who choose to give it a go, there awaits not only a slightly tangy and crunchy bite of yum, there are also loads of immune boosting probiotics and nutrients in it for you too. Sauerkraut, making tummies healthy and happy one bite at a time. The sauerkraut we make is considered Raw (fermented) vs. Canned sauerkraut. The heat needed in the canning process kills most of the probiotics and greatly reduces the nutrients (Vitamin K, Vitamin C, Potassium, Iron).
Once our kraut has fermented in the Sauerkrock by Humble House (big shout out to a Wisconsin family owned and operated business) for an appropriate timeframe, usually 2 weeks (longer if you prefer totally tangy), it will then go straight into mason jars and into the refrigerator where it can be stored for up to 6 months.
Freshly shredded cabbage in the Sauerkrock with weights on top, ready to be covered and get the fermention party started.
As they say, “when life gives you cabbage, make sauerkraut.”
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