Mixed Vegetable Sauerkraut

The farm share has been giving us lots of fennel bulbs and cabbage and I'd been planning on making this Fennel Sauerkraut. However, I also had a couple of bulbs of kohlrabi from a previous week. I had been saving up all the cabbage, hoping to use all three heads. My fermenter can only hold so much, and I was only able to use 1 and a half heads. I guess I need to find another use for the rest of the cabbage. Also, I only used celery seeds as I don't like caraway and I'm allergic to juniper. Here's my recipe:

1.5 large heads of cabbage, about 3.5 pounds, shredded

2 bulbs fennel, about 1 pound, sliced thinly

2 bulbs kohlrabi, about 1 pound, sliced into very thin matchsticks

50 g kosher salt

1 tsp and a little bit of celery seed

Otherwise, the process is the same. I had to really cram the weights in but I suspect that by tomorrow afternoon when the vegetables have compressed a bit I'll be able to get the weights in more easily.

I also have a plan to make more of those dill pickles I made last week, but I need more garlic. And I also grabbed a bunch of small zucchinis and will need to get onions so I can make bread and butter zucchini pickles. This is, of course, in addition to the carrots, beets, eggplant, lettuce, kale, collard greens, and blackberries I also brought home!