07/26/2026
Our cabbage is doing great this year, and everything in the garden is loving this much needed rain! We made some Garlic Dill Sauerkraut, and Holubtsi (Cabbage Rolls) with the first heads of the season 😋
Sauerkraut is delicious, healthy, and easy to make! Just chop the cabbage, toss in some salt (1.5-2 tbsp per pound of cabbage), let sit for 20 min. Massage /mash salted cabbage for a few min to release the juices, add any herbs you'd like (or keep it simple with just cabbage), then pack tightly into a sanitized jar or crock, and pour the excess fluid over top. Put a fermentation weight on top to hold all the cabbage under the fluid. Put a towel over top and hold with a rubber band, or use an air lock (we use an air lock, but have used the towel method as well). Ensure the cabbage stays under the fluid. You can add a little salt water (1 tsp salt to one cup of water), if you don't have enough fluid to cover the cabbage. Store in a cool, dark location. Begin checking your sauerkraut after day 4, and a check every few days, until it reaches your desired sourness (can take up to a few weeks). Once it reaches your desired flavor, remove weight, and seal with a lid. Store in the refrigerator or cool cellar.
