{"id":1272,"date":"2012-08-04T08:00:01","date_gmt":"2012-08-04T15:00:01","guid":{"rendered":"http:\/\/karin.zmonkey.org\/?p=1272"},"modified":"2012-08-03T11:43:51","modified_gmt":"2012-08-03T18:43:51","slug":"cabbage","status":"publish","type":"post","link":"https:\/\/karin.zmonkey.org\/?p=1272","title":{"rendered":"Cabbage"},"content":{"rendered":"

\"\"<\/a>This year Corey and I planted 4 cabbage plants.\u00a0 That means we now have 4 cabbages.\u00a0 A few years ago we made sauerkraut.\u00a0 I was a little nervous about it at the time but it turned out pretty good.\u00a0 So this year we have decided to do it again.\u00a0 As part of cleaning out my fridge (see previous post) I had finally decided to get started on the sauerkraut.\u00a0 The recipe I have calls for 20lbs of cabbage.\u00a0 That is a crap load of cabbage.\u00a0 With our 4 heads we only had 12lbs.\u00a0 I started shredding and after two I decided that was plenty of sauerkraut for us.\u00a0 We only need a few jars and it last us a long time.\u00a0 I used my food processor (thanks again Corey’s mom for that) to shred the cabbage.\u00a0 Then you salt the cabbage and let it wilt for awhile.\u00a0 After that put it in the brining bucket.\u00a0 I had to make some extra brine so my cabbage was covered in liquid.\u00a0 Then cover with cheese cloth and place something heavy on top to keep the cabbage submerged.\u00a0 Now all you have to do is wait 3 to 6 weeks.\u00a0 Yes that is weeks.\u00a0 Now you see why I was so nervous about making this before.\u00a0 Everyday you have to skim the foam off the top.\u00a0 So I guess you’ll see the finished product in 3 to 6 weeks.<\/p>\n

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Shredding the cabbage<\/p><\/div>\n

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Salted and wilting<\/p><\/div>\n

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My brining bucket<\/p><\/div>\n

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Cheese cloth on top and ready to sit for 3-6 weeks<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

This year Corey and I planted 4 cabbage plants.\u00a0 That means we now have 4 cabbages.\u00a0 A few years ago we made sauerkraut.\u00a0 I was a little nervous about it at the time but it turned out pretty good.\u00a0 So this year we have decided to do it again.\u00a0 As part of cleaning out my […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,38,58],"tags":[55,59,25,27],"class_list":["post-1272","post","type-post","status-publish","format-standard","hentry","category-canning","category-garden","category-health","tag-canning","tag-garden","tag-health","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/posts\/1272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1272"}],"version-history":[{"count":3,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/posts\/1272\/revisions"}],"predecessor-version":[{"id":1280,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/posts\/1272\/revisions\/1280"}],"wp:attachment":[{"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}