“I love my crock! I like making something midway between sauerkraut
and kimchi–mostly cabbage, but spiked with lots of leek, garlic,
ginger, radish and chilies. The best thing about having a such a large
crock is being able to make tons of kraut all at once and then having
it fresh for a month or two.” – February 1, 2012
Awesome photography courtesy of Casey Jay Coleman. 2012.