Harvest and Preserve Cabbage | Canned Coleslaw + Sauerkraut

Today is the day we harvest our large Alaskan cabbage grown under the midnight sun, weighing in at 37 pounds leaves and all! We work to preserve our abundant garden harvest through fermentation, pickling and water bath processing. ~ Canned Coleslaw Ingredients ~ Sliced Red and Green Cabbage, Carrots, Beets and Kohlrabi ~ Canned Coleslaw Brine ~ 2 parts vinegar (of your choice) to 1 part water Sugar as desired Peppercorns, brown mustard seeds and celery seeds ~ Canned Coleslaw Instructions ~ Sprinkle kosher salt over vegetable mixture, allow to sit for 1-2 hours then rinse well and drain. Heat brine ingredients and prepare canning jars. Each jar needs approximately 1/2 to 3/4 cup of brine. Pack coleslaw mixture into jars, pour hot brine over leaving 1/2 inch headspace. Lid and band jars, process for 20 minutes in a water bath canner. We appreciate you tagging along for our Alaskan adventure 😀 Thank you for watching and supporting our chan