How many cabbages are there in a thousand pounds?

I’m not sure, but following a family tradition, a friend buys two or three times that amount every winter to make sauerkraut.In his basement.A one-man operation.He does the cutting, trimming and brining with little assistance, just as his father, grandfather and great-grandfather did before him.

When he prepares the cabbage, he ignores all the old lore associated with making sauerkraut.His grandfather believed, for example, that for the best results, sauerkraut should be made on a full moon.So just to be on the safe side, he puts a picture of a full moon in his workroom when he’s preparing the kraut.Or so he says.