Kraut day is as big a red-letter-day as any around here. It's not determined by us or by the calendar, but simply by when the cabbage is ready to be picked. It is at that time that the sometimes 12-pound heads are cut - enough of them to fill a wheelbarrow - and wheeled into the house. And with this day, the three-week process begins:
This year, yesterday was that day. It was also my father's 70th birthday and my son's 6-month mark. Which made it all the more special as we pulled out the tools made by my grandfather, washed out the crocks, and began the familiar rhythm of chopping the heads into quarters, slicing the quarters on the wooden cutter, and stomping the mix until its moisture rose.
Read more about the process here. And tell us, what do you make each year that's determined by the timing of the garden?
Related: Homemade Sauerkraut: A Century-Old Family Tradition
(Images: Regina Yunghans)