What a day! Forty pounds of cabbage later we each took home over twelve pints of goodness. We made pints and pints of pickled cabbage and sauerkraut.
I strained my apple scrap vinegar from Make it and Take it; surprisingly delicious, just ask sister. You should see the mother in that tank! WOW. I just ordered some oak barrels for my next batch, tasty homemade vinegar from apple peels – love that!
It’s a busy afternoon and takes about 4 hours including clean up, and it’s worth every minute. Hanging out with fun folks, getting our hands all in the dish and spreading the love. Thanks Rick, for the amazing cabbage massages.And we even labeled everything!
Cooking with friends. I could do it every weekend. How about you?