At midnight last night, C. decided to start the sauerkraut.
No, I don't know why midnight was the magic time, and I personally was ready to go to bed, but I got caught up in it, too.
She fired up The Robot, and started slicing away.
The yellow glove is covering the wrist brace she's wearing after hurting her arm splitting wood.
The hardest part, after cutting the core out of these big cabbages, is deciding the slicing direction of the chunks of kraut. Purists slice by hand. We aren't that pure.
I removed the outer leaves and cores, and quartered the heads, then helped smash and juice the shredded leaves with a one-handled rolling pin.
We filled a six-gallon crock with five or six cabbages, covered it with a cloth and a plate, and left it overnight to produce brine.
I'm glad she decided to tackle the job. We've been kind of low lately, having a hard time getting started doing the many jobs that should be done. And the weather is dreary.
In other news, we had pie. I love pie.
It was apple, and C. made her first gluten-free crust. The recipe is here. She said it was a little awkward to work with, but doable, and pretty dang good.