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<p>[QUOTE=&quot;gregsglass, post: 400987, member: 78&quot;]Hi AJ,</p><p>&nbsp; The cabbage was shredded on a cutting board. I still refer to sauerkraut as cabbage leaves. The cutting and slicing was not a problem, nor stacking the kraut into the crocks with water vinegar spices etc, It was after it started to ferment and the smell was growing. I am sorry if I depicted it in such a rude way but the smell of 400 gallons of cabbage fermenting in a small stone area. It was horrible to a young child.<img src="styles/default/xenforo/smilies/eek.png" class="mceSmilie" alt=":eek:" unselectable="on" /><img src="styles/default/xenforo/smilies/eek.png" class="mceSmilie" alt=":eek:" unselectable="on" /><img src="styles/default/xenforo/smilies/eek.png" class="mceSmilie" alt=":eek:" unselectable="on" /><img src="styles/default/xenforo/smilies/eek.png" class="mceSmilie" alt=":eek:" unselectable="on" /><img src="styles/default/xenforo/smilies/eek.png" class="mceSmilie" alt=":eek:" unselectable="on" /><img src="styles/default/xenforo/smilies/eek.png" class="mceSmilie" alt=":eek:" unselectable="on" /></p><p>greg[/QUOTE]</p><p><br /></p>

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