Monday, August 6, 2012

20 pounds of cabbage

Whooeee!  Cutting up 20 pounds of cabbage as thinly as you can is tiring work for the wrists.  I wonder if my fatigue point could be lengthened with better technique.  Thankfully, Paul and I teamed up and each cut 10 pounds.  We now have a 3 gallon crock of sauerkraut fermenting.  Here's hoping the temperature in the basement is just right for some tasty kraut!

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