Last week we harvested the early season cabbage. And what better way to use it than to make sauerkraut? It’s so easy; and home-made, raw sauerkraut tastes so much better than store-bought pasteurized kraut. Simply clean, slice thinly, and pack firmly into an appropriately sized container, adding salt and whatever spices you prefer. We use a Harsch fermenting crock pot – the Cadillac of fermenters – but any food-safe container will do. Sauerkraut lasts for a surprisingly long time. Even after 6 months it is still quite firm and very tasty.