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 after soaking black beans for a few days, I dipped out the juice and dyed some fabric scraps
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. 
following thread 
the best about home made sauerkraut…yes, the Crunch. i drooled looking.
i really like the color you got from the beans…will you see if it is “fast” with washing?
and i wonder how fade fast or prone it is. only time can tell that i guess.
the shirt is Great!
so it was a very good day. xoxo…me, grace
LikeLike