I always feel overwhelmed by the cabbage when it is time to harvest. Nobody wants to eat cabbage for a week straight (like we practically did with the cauliflower). I decided to make two batches of sauerkraut so we now have 13 lbs of kraut fermenting on the counter.
The last time I made sauerkraut I did a sweet version from The Joy of Pickling. Even though everyone loved that recipe, I am doing the traditional version and a wine & juniper kraut from the book this time. I hope they turn out okay because I have a feeling some of our friends are going to be gifted sauerkraut. Hehehe.