I enjoy the holidays. I have no attachment to any particular tradition or approach, however, I really cannot imagine Thanksgiving without a turkey. Just the other day I tried to remember what I did for the nearly 10 years I spent as a vegetarian when I was at Thanksgiving dinner with my family and friends.
As you may have read in part 1 of this saga – I recently came into cabbage and a stoneware crock in which to place the cabbage for fermentation. I grew up in Duluth, Minnesota and spent every summer of my pre-adolescent childhood at my grandparent's house located on Skyline drive. Not only did they
At the end of the summer growing season our little garden plot provides a formidable crop of cabbage. Although cabbage is quite the hardy vegetable in that it can live for months in your refrigerator – an abundance of cabbage is an opportunity to engage in the time old tradition of food fermentation. This July,