Hey, Guys! I had a viewer request for how I ferment my sauerkraut, so I thought I would include that with the Winter hydroponic greenhouse update (Complete instructions in the description below), along with some good ole country food porn at the end ; ) I hope you enjoy, and don't forget to comment, thumbs up, and subscribe!

Mason Jar Sauerkraut:
1 medium head of fresh cabbage
Chop into 1/4-1/2" slices, and remove core
Separate into large mixing bowl
Sprinkle 2 tablespoons of canning, kosher, or sea salt on top
Mix thoroughly
Let sit for 1 hour
Message the cabbage very thorough to get as much liquid out as possible
Put into mason jar, as many as you need
Cover with left over cabbage leaf
Leave 1" head space
Screw lid on down, but not tight
Place in a bowl or plate to catch any liquids forced out by fermentation.
Leave for 9-14 days, checking periodically watching for bubble action
Taste to see if it tastes like you want, if it tastes like salt, and cabbage, it ain't ready! Allow to ferment longer
Put into fridge when you are happy with the taste!

Cabbage and Smoked Sausage
Cut up package(s) of your favorite Smoked Sausage We like Eckrich, into the size slices you prefer
Place into Large pot with butter, salt, pepper, and garlic powder
Brown down sausage to your liking
Add 1 head of cabbage rough chopped to the pot
Cover with lid, to allow cabbage to steam, and cook down, stirring occasionally
When the cabbage is to the consistency that you like, plate it with your favorite sides, and CHOW DOWN! YUUUUMMM!