More Cabbage Used

Dealing with 14.68 pounds of cabbage is a challenge! I started with cabbage soup - 2 containers are in the freezer. This morning my goal was to make a small batch of sauerkraut. I sliced 2 1/2 pounds in the food processor, added salt, mixed well and let it sit for about 2 hours. The cabbage was soft and water/brine had formed (what I wanted to happen). I then put the cabbage into a quart canning jar and the little bit that didn't fit went into a jelly jar. Right now they are sitting on my kitchen counter doing their thing. The anticipated result is fermentation and then sauerkraut. I'm to skim any scum off every day or so. I'm not sure how long this will take as temperature of the kitchen controls the speed. (spent some time this morning reading in canning books and on line. I don't intend to can - will just refrigerate.   Because there was still quite a bit of cabbage left, I shredded some more and after steam blanching and cooling, filled several trays of my dehydrator and am drying it. I've not done cabbage before but I have dried other veggies so this should not be a problem. I'm so pleased with myself I took a picture!

The red jar is 2 red peppers I put in the dehydrator yesterday. As you can see, the cabbage is packed into the large jar. It should bubble and maybe spill over, thus the plates. 

It was a successful day!