Homemade Sauerkraut

Along with all the other things that happened over the 4th weekend, BBQ, garden, baking, I got the urge for some real sauerkraut and not the stuff from the grocery. Even the stuff labeled fresh in the plastic bags is a pale reflection of proper freshly fermented kraut.
A friend just happened to call from Whole Foods about the time I decided I was going to get a head of cabbage and start a batch. I asked her to pick me up a head of organic cabbage since she was coming by here anyway. I was a little shocked when she handed me the receipt...$1.99/pound for a 3 pound head of cabbage. Ouch! All the more reason to plant it in the fall.
So I've got a batch going. If you are interested in making your own you can get easy to follow instructions for making a small batch in a couple of Mason jars here. It's really easy and pretty foolproof. Mine is going in a 2 quart pickle jar and not two quart jars.
I should have some respectable sauerkraut in about a week.

Just as an aside. A spoonful for homemade kraut has more probiotic bacteria in in than a whole bottle of the diet supplements they sell for a fortune.

BTW I've also ordered some milk kefir grains so I can begin making my own kefir. I buy the stuff every week and it  is good (Lifeway or Trader Joe's...same thing) but I think homemade should be cheaper and better. We'll see.

The pic is from the thekitchn.com