look what we did today!
it's sauerkraut! well, not yet. but it will be.
supposedly using green and purple cabbage is going to give us bright pink kraut. we kept it simple this time, being first timers, no herbs, no spices, no additional veggies. cabbage and salt. that's it.
tamping the salted cabbage into it's fermenting vessel.
using a cement block to keep the cabbage within it's brine. it works.