Chipping away slowly at projects, and a new idea

I managed to get four tiny cabbages out of my garden this year, so I decided to make sauerkraut. Here is the largest of them:

I used a small batch recipe and will get about 1 quart of sauerkraut, at best. I added in the last clove of garlic that I had grown (from my rich harvest of a single bulb with two cloves). It is now fermenting nicely and should be ready in about 4-5 weeks.

In other news, I have decided it is time to pull together an article on everything I have been learning about medieval sausage making. I am still feeling rather chuffed by discovering that my article about fishing was awarded a William Blackfox Award for best article. I enjoy researching and writing, and I am not aware of any single article that pulls together information about medieval sausages.

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