I finally rounded up my mother and the many heads of cabbage I’ve been storing outside in bins and the trunk of my car, for an afternoon of sauerkraut making. My Austrian mom – who just turned 80 last month – has quite a special touch so it’s always great to share the kitchen with her. With a large wooden shredder that Ron from the Green Door lent us, we took turns shredding the cabbage, which, by the way, is a great upper arm workout. We then massaged the kraut with a small amount of Himalayan salt and pounded it with our fists and a glass bottle to break it down further. One batch was made with juniper berries, the other with caraway seeds. In all, we spent 2 1/2 hrs in the kitchen and kept the conversation flowing the whole time. Afterwards, we drank cabbage-kale-carrot-artichoke juice which wasn’t too popular with my mom . She did like the cabbage rejuvelac though. 
In any case, our sauerkraut should be ready in 3 weeks or so – just in time for the holidays!
todays food log:
- 2 ozs e3live
- firewater
- 2 glasses freshly pressed pineapple juice
- 4 apples
- 1 bowl of sprouted cereal with pineapple juice & bananas
- 1 liter cabbage-carrot-artichoke-kale juice
- nori with fermented radish
- cabbage rejuvelac
