Pink Kraut II

A boyhood wish has been fulfilled - I finally have all the sauerkraut I want!

About a month ago I chopped up the remaining good parts of the eleven heads of green and red cabbage I bought at the season's last FarMar.



Salt plus time plus magical wild yeast, and poof! Fresh, living, zingy pink kraut. This one doesn't have the same snappy, fruity flavor that my last batch did, but I think it's just because the cabbage was pretty pooped by the time I got around to it. It's still great and a thousand times better than any of that pallid shred you get from a can or jar. Plus, I've managed to stretch out locally grown veggies deep into a Massachusetts winter.