What a good time to run low on Sauerkraut: the weather is warming up and the cabbage is on sale because of St. Patrick's day.

So a few days ago we bought about 15 pounds of cabbage at the grocery store. Today I processed it into the crock.

Just for the record we had 13 pounds and 9 ounces of cabbage after shucking and coring so we used 5.4 ounces of kosher salt, three carrots, just under 3 TBLS of caraway seeds and the whole quart of water with 3TBLS of kosher salt to cover all the shredded cabbage.

Last time we cut the cabbages into quarters  for coring, but this time we did halves. I found them easier to hold onto while shredding on the mandolin.

This summer I'm going to have to find a good rock to hold down the kraut plate.