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This week we made a big jar of sauerkraut with the Chinese cabbage. There's a super easy recipe from the Happy Pear dudes that I followed. Basically, chop the cabbage and massage it with a few pinches of salt, then stuff it in a jar with garlic, peppercorns and a tablespoon of apple cider vinegar. Minimum brew time is 4 days, but I took some bites before then. So good and simple. I also made some baby food with all these carrots but it didn't go over well. Cheers, until next time! ~Adam

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