classic northwest.

4oz of greeny goodness.  dry hopping the imperial black ipa today with cascade and amarillo. i'm particularly excited about this guy.

sauerkraut

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.