The earth was just too wet yesterday. Too wet to disturb. So I did other things. Pulled the red cabbage sauerkraut out of the crock where it had been fermenting. 5 pounds of cabbage yeilding approx. 3 quarts. This is delicious stuff. Crunchy. Cured in salt brine. Raw fermentation. And noticing how similar in color and texture to the just blooming red bud.
and a t-shirt. Used alum as the mordant. The t-shirt belongs to a friend who didn’t like the original color–kinda of a tan w/o light–and wanted me to do something with it, once my spring dye vats started up again. Click on the photos for an up closer look.