just the other day we harvested our first two cabbages from the garden. we were both surprised at how large they grew. we rescued them just in time–before the bugs really got them. for now, it looks like our other cabbages might not make it past the bugs.
but we’re glad to have gotten two of them to eat! we used the larger, nicer head for mixing into our salads and just simply munching. fresh cabbage sure is wonderful!
our first head of cabbage!
we cut the other head up into small strips and jason is using it for our first batch of lacto-fermented sauerkraut. my aunt makes awesome sauerkraut and she’s actually made some for our wedding (out of red cabbage). we can’t wait to try it! in the meantime, jason continues to check the progress of our little sauerkraut batch to see when it is time to take it from room temperature to the fridge.
slicing cabbage for salads and sauerkraut.
next up on the lacto-fermenting menu… tons and tons of pickled greenbeans! my favorite!
.:.