Well, my first attempt at fermentation begins....NOW! I have 2 quart jars of kraut beginning their fermentation process on the counter right now. I am using the method from Simply in Season and the new cookbook I acquired this weekend at the local Salem Public Market (the year round indoor market here in town). Both methods use shredded cabbage, a little salt (one had sugar, but I opted out of that) packed into mason jars and covered with boiling water. Left to do their thing! It was so timely because our CSA share this week had a nice head of cabbage. I can't wait to watch the fermentation process in action and I really can't wait to enjoy them with some nice sausage and potatoes! Yum, yum!
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