Damaged cabbage was my fear
from the coldest forecast of the year.
Into the cold, I went out
harvesting cabbage for some kraut.
Cabbage that started in summer heat
will be a winter flavor that’s hard to beat.
Washed, trimmed, shredded, packed,
salt and caraway got into the act.
Into the old crock from mother;
why would I choose to use another?
The book by Katz taught me how,
a daily check is needed now.
Just couldn’t stop the rhyme once it started. The bottom right photo shows bubbles on the surface indicating fermentation is started. It is just the first day after harvest and processing. Future daily checks will involve skimming white film off the surface as needed and taste tests.