We started our cabbage seeds, varieties Kaitlin and Murdoc, in the classroom and then transplanted them to Skokie's Talking Farm. We harvested our cabbage heads on September 20 and made the sauerkraut in the classroom the following day, using only the cabbage and Himalayan salt. We fermented our cabbage for 13 weeks and will provide 1 pound sample jars to Niles West faculty and staff. We ask a cash donation of $5 per jar. Please order here by Tuesday, Dec. 18 and we will deliver your fresh and crunchy sauerkraut to your desk during finals . Danke schön!