Last month, three of us spent a few hours shredding 7 giant heads of cabbage to make sauerkraut. Full story here.

Not in my kitchen! Sheesh, it’s a messy project.

Then the full 5 gallon crock sat for about 5 weeks.

Also not in my kitchen!

After about 4 weeks, I received a report that it was starting to smell funky. Those aren’t the exact words, but I can’t bring myself to type what my dad actually said. 🙂

Earlier this week, a qualified taste~tester deemed it “done” and 12 quarts were jarred up and refrigerated.

A pint sells for $12 at my local co-op, so that’s equivalent of almost $300 of kraut for about $13 worth of cabbage and salt. Plus a boat-load of probiotics. Not a bad way to spend a Sunday afternoon!