Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
What else would you do with a 5lb cabbage?
Another slaw becomes kraut: this one slightly sweet with jicama, apple and lemon juice.
What I did with my last cabbages from the garden... a crunchy fermented sauerkraut that tastes like the ocean.
Make your own lactofermented sauerkraut! Easy to follow directions.
Make your own sauerkraut: microorganisms do most of the work.
