Time to harvest that red cabbage that’s still growing out in the garden.
I think it weighed about four pounds? Didn’t make a note of the weight and forgot, of course.
Beautiful red coloration on the outer leaves.
And the interior was just packed with growth and very juicy. Perfect!
Shredded it all up in the food processor and massaged in salt. Now to ferment. I’ve never made sauerkraut with red cabbage before so we’ll see how we like it.
