Cabbage Carnage

So today was my spring saurkraut making day. I make it every spring and every fall now, about 25 lbs of it.

And now you’re thinking, “What could that woman be doing with that much sauerkraut?”

(check out my new apron, I just made it!)

We do eat a lot of sauerkraut, but we give a lot away too. It’ll happen to you too if you start to make it.

A friend, a parent, an in-law, they’ll try it, and then they’ll get this puppy dog look in their eyes and you’ll send them packing with a quart of it. One after another they’ll go happily along to garnish their rubens and their brats, and then you’ll realize that you only have two quarts of it left to last until October, and then you’ll get the sad puppy face and no one will give you any kraut at all.

That’s why I make 25 pounds of the stuff. (edit: If you’d like to slaughter some cabbage yourself, here’s a link to a previous post where I talk about what I do in more detail.)