Last year, I added making sauerkraut to my repertoire. Tonight, I was scanning an article on what to do with with Mason jars (as Brian’s mom gave me a ton of them in the spring) and “making vinegar” was one of the options. So, guess what I’m going to do? Right–make vinegar. Last year, I made two batches of wine that turned out sweeter than I like so I’m going to see how those wines taste as vinegar. Waste not, want not. I need to order some vinegar starter and then I’ll be ready to go!
Speaking of sauerkraut, I have one head of cabbage from the CSA and three from my garden, so I guess I’m making sauerkraut this weekend. Because, really, what could you possibly do with four heads of cabbage besides make sauerkraut? This year, I’m going to try shredding it in my food processor. I don’t know if that will be any quicker than doing it by hand (given the large amount that needs to be shredded), but it should turn out thinner anyway.
We have been eating our veggies this summer, for sure. I’ve been freezing some stuff for future use (I did a couple of bags of green beans yesterday), but it won’t be anywhere near as much as I would like to have put back. I really need to start canning. It would be so great to get through most of the winter without having to buy crappy produce from the grocery store. Maybe in a couple of years…