Yesterday was a hot day, so we decided to go for a boat ride on the water. It was fun. We saw different birds, a bald eagle, a group of people catching a sturgeon from the bank. It was a welcome relaxing afternoon.
I've got about 8 heads of cabbage, time for sauerkraut again. The recipe can't be easier. Shred the cabbage, use 3 Table spoons of pickling salt for every 5 lb. of cabbage. Because the cabbages are fresh, they will produce their own brine. Keep in a cool place, the sauerkraut should be ready to eat in 7-10 days. I will can the extras and save them for the winter...
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