Ferms

I got my first head of cabbage of the season, and immediately turned it into to kraut. It was regular cabbage (the official name escapes me now).

So, some changes to the original recipe. I'm doing them in old country crock containers, as I don't have a ceramic dish I can use for that size for that long. I also was able to use juice from last season's batch as a starter. It's been less than a week, and already really bubbly. And, last batch was awesome on the boy's birthday brats!

In other news, my sourdough starter turned 15 months the other day. Sadly, all I did was feed it. I need to bake a loaf soon.