In mid July 2012 we made 'Summer' Sauerkraut. The two covered pans contain the rock weights which were washed and scalded with hot water then boiled for 20 minutes. They will keep the fermenting kraut under the brine. To the right of the sink are the last of our Early Jersey Wakefield cabbage harvest. Behind them is a wooden cabbage shredder. Note the angled stainless steel blades near the center. The cabbage in the sink is a mid season variety. There is much more of it yet to be washed. Luckily we have a small crew of friends to help.