The Tradition Continues...

A photo from last year's cabbage making day. Grandpa's last. Grandpa teaches the tradition of making cabbage/sauerkraut to Adam and Alexis. We miss you, Grandpa!
Yesterday, the tradition continues....here's some farm-grown cabbage ready to be prepped and shredded. This year, both Adam and Alexis are preparing the cabbage in order to make sauerkraut.
Adam cuts the cabbage for shredding.
The cabbage heads will be cut into quarters.
As a tribute to Grandpa Holowenko, Adam is wearing grandpa's favorite Benedictine sweatshirt and straw hat. The same ones that grandpa wore when he made the cabbage last year.
Shredding is a very careful process.
Photo of Greg Zaryk, helping out with the shredding.
Alexis is removing the shredded cabbage and is getting ready to add the salt.
We had a lot of fun listening to polkas, too!
Alexis is adding the required amount of salt. This is a Holowenko recipe that's been handed down for years!
Finally, the mixing of the cut cabbage and salt. This takes forever! Once the consistency is correct, Alexis will put cabbage into large crocks for fermentation and to turn the cabbage into sauerkraut. The cabbage will be ready in a few months. Next time your over...ask for some to try!