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Today I tried two new things Later this afternoon I started shredding cabbage by hand (about 17 pounds). After each head I would put the shredded cabbage in my special sauerkraut crock together with some sea salt and whey and start pounding it with a wooden basher. It took me about 2,5 hours to process all the cabbage and fill up my crock (my arms are a bit tired now Here I am pounding the cabbage (Frank insisted on taking the picture):
The finished product (those are the stones you see, which keep the kraut under water):
The crock in my kitchen:
Tomorrow will be menu making and shopping day, but I would also like to make a curtain for our hallway. And the day after, New Year's Eve (we actually call it Old Year's Day blessings, Ellen |
, I baked a bread in my dutch oven inside our wood burner and I made sauerkraut. It was the first time I used my DO, I had prepared it properly, first by baking it on the bbq this summer, so all the parafine could melt en get wiped off. Secondly, to season it I baked it in a low oven for 2 hours after greasing it. I made my usual ww bread dough and let it rise in the DO. Then I made sure I had some red hot coals in the wood burner and in went the DO. I figured that it would be very hot inside the burner, so I thought it didn't need many coals on top of the DO. We (Frank likes these things as much as I do 
) let it bake for 20 minutes and then took it out. Too bad it was burned at the bottom 
, but overall it wasn't too bad. Next time I have to make sure there are less coals under the DO and more on top, practice makes perfect they say. 
), below you can see the result. Now I'll let it sit in my kitchen for 3 days and then I'll move it upstairs to the attic, where it's cool. I'm not sure how long I will let it ferment, because different recipes give different time frames, ranging from 1 till 6 weeks. We'll see.
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