Sauerkraut?

To a green thought in a green shade. –A. Marvell, from "Thoughts in a Garden"

OK, I've tried this before, and the results were not just inedible, they were scary—gloppy, gray mass of . . . what?

I'm trying it again (please excuse the less than sharp photos; I don't know if this is due to overexcitement of starting the process again, or fear of freakish results)


Using the method from Eugenia Bone's Well-Preserved (Clarkson Potter, 2009)

shredded cabbage + 1-1/2 Tbl of pickling salt

My own touch, to keep out creepy crawlies (natural, too).

Bag of 1 qt water + 1-1/2 Tbl pickling salt; per Ms Bone, it acts as a weight, and if it leaks, it leaks only brine.

If I can bring myself to haul out the canning equipment, I intend to make pickled cauliflower from this book as well. Cauliflowers are on sale at all the groceries here now, firm, meaty, sparkling white. So, onward!