Once again, you post information that I need right now - what on earth to do with all this cabbage? Funny thing is, My two heads are too many heads. I'll be doing one or the other, possibly both, of these recipes. And I'm getting some seeds for that fidlerkraut cabbage.

So I have a question: I put up a batch of sauerkraut, but had to leave on day four, for four days. The batch had started to ferment robustly, but wasn't ready. I put the crock in the fridge. Do you think I will be able to put it back on my counter and ferment some more, if need be?