two branches homestead

There are few foods more polarizing than sauerkraut.  Some people love it and some people hate it.  It is no different here on the homestead.  One year we had an abundance of cabbage, and wanted to preserve it.  When the subject of making our own kraut arose it was met with mixed emotions.  I believe the word “yuck” was used.  We had picked up a nice 5 gal crock at a yard sale so we had the perfect vessel.  So we took our abundance of cabbage and went to work. 

We were immediately amazed by the list of  ingredients, cabbage and kosher salt, that was it.  We started by taking our cabbages (5 pounds) and removed the outer leaves, we then washed any dirt from the head. 

We quartered the heads and removed the stem, setting it aside.  Next we shredded the cabbage by cutting thinly with a sharp knife.