oolor13
Well-Known Member
Just finished prepping my yearly batch of sauerkraut. 15 lbs of cabbage, 3 lbs of shredded carrots, and 2 bulbs of fennel. My 210mm Vachon nakiri made quick work of the cabbage, this was the first year I was able to use it. I'll start removing some small tasting batches in about 6 weeks. But, it usually hits its peak at about 10-12 weeks. That's when I'll jar some up for friends and family and start using it in recipes.
