In our intent to maintain good health, and make progress in our self-sufficiency, I decided to inquire more on the fermentation process with cabbage.
I borrowed books from the library. These are always helpful.
I read online websites and blogs offering tips and advice. I found several processes - loose lids, no lids and fabric, etc.
I made my own sauerkraut, using the lacto-fermentation process (no cooking), organic cabbage, and a canning jar. I don't really have space for a fermenting crock, so making it in canning jars was perfect for us.
The results? It will take about 21 days before we can taste it. Now, when my garden yields a good crop of cabbage, I have a better knowledge of a healthier lifestyle. If you have experience with this, and have any tips, I'd love to hear them.
I am not a superstitious person, but coincidentally, three not-so-nice things happened yesterday. I am not one to share "bad" news for the sake of a pity party, but I do like to share the realities of a self-sufficient lifestyle and what can happen.
First, this pole, that supports two metal beams that run through the center of the barn we just re-roofed last summer, fell on it's own. We have no idea how or why. It just fell. The beams are sagging downward, pulling down the roof, so Hubby and I rigged it until he can get the pole back in place.