In early June I planted a cabbage called Krautman for my sauerkraut this fall. This morning I was busy shredding cabbage, mixing in the salt tamping down with a wooden mallet and creating delicious kraut. Since my husband is both Dutch and German this is a staple in our home. The heads averaged 5 lbs. each so it didn't take long to do 25 lbs. I will let it ferment in the crock for 3-5 weeks and then can it in quart jars. I would recommend this variety of cabbage to plant as the heads are nice and solid, round and the stem doesn't invade the nice white layers of cabbage inside the head.
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