Seems like we can't avoid the cold temperatures any longer... Even though our remaining veggies were still small, I cut them down so they wouldn't go to waste.
The spindly veggies went to the goats. I froze the kale to go in soup. That left the red cabbage and the baby brussel sprouts.
At first I was going to freeze the lot of them, but then I remembered the fermenting book.
The cabbage is going to be sourkraut. Isn't the color pretty?
Two to six weeks until they're ready! Our house is on the cold side these days, so my guess is it'll take longer to get them to the perfect level of fermentation.
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