Sauerkraut in the makings, the "old-fashioned' way

Yori is smashing the cabbage to release the juices. Other ingredients: grated carrots, dill, red onion, unrefined sun-dried salt and schizandra berries.


The cabbage will ferment in this air-locked crock for six weeks


And it is time for pickles again (remember last year?, just scroll down). They will be ready in 2 to 3 weeks