Pick your purple cabbages and green cabbages. Aim for 13 or 14 pounds total. You want 12.5 pounds after throwing out the bad parts, the tough parts, and the outer leaves.
Shred the cabbages and pack them into a crock with a bit of salt. Wait a few weeks…
Result…2 gallons of delicious pink sauerkraut!
I canned 1 gallon into 8 wide mouth pint jars and packed the other half of the batch into a container that went straight into the fridge. Canning the kraut kills the beneficial bacteria, but it does last longer. We’ll eat the stuff from the refrigerator first, then use up these jars of kraut later in the year.