Tuesday, November 12, 2013


Sauerkraut is one of my favorite
and easy preserving tasks that
is HEALTHY and affordable,
 and I'd like to share with you
how we make it!

Right click and
open in a new window
for some

You don't need many tools
to make sauerkraut, but when I started
to shop around for a new better slicer/shredder

I was more then blessed to find this gem of an antique
for a steal and a bargain!

A hand crank cast iron
food processor
over one hundred years old!


 Dirty dusty rusty and stuck
she waited to be wanted and rescued!
So with a little elbow grease and
some Singer-sewing machine oil
she became like new!!

And then her blades were
sharpened by a Mennonite
neighbor friend named Samuel

and so she was ready to prove her
enduring ageless quality

Our neighboring Mennonite friends grow the
sweetest, freshest, juiciest, largest
natural grown cabbage that
I have ever  tasted or seen!

Slicing the heads into quarters
 makes it easy to cut out the core.

Mommy (who will be 90 in March) demonstrates
with ease

The blades can be adjusted to cut
as thick or thin
as you like

Mommy and I liked this book's receipt but we used less salt

Here is the receipt by the Sausage Makers
who sell the fermentation pot that we used

You can not use iodized salt for this process.
We used canning salt but some people like to use
sea salt

The salt quickly starts to bring forth the
juices that will start the fermenting process

then tamping breaks out more juices

Once the juices covered the cabbage
stones were laid on top to weigh it down
and to keep the air from spoiling it

and then the final thing to do is to seal the rim
with water to prevent oxygen
from spoiling the fermentation process.

And then to the Butt'ry to become a
traditional winter treat!


And in this mountain shall the
LORD of hosts make unto all
people a feast of fat things,
a feast of wines on the lees,
of fat things full of marrow,
                         of wines on the lees well refined.                 

We threw a few chunks of cabbage
in some chicken broth and added
some potatoes onions, carrots
and some sausage for an easy dinner.....

...and we also saved
some shredded cabbage for
German style coleslaw

Shred :
  cabbage, carrots,
 yellow bell pepper,
and sweet onion 

add a pinch of salt and sugar
a sprinkle of celery seeds
and a dash of apple cider vinegar 

Mix together and enjoy!!

Mommy did turn 90 in March of 2013...

...and I am sooo very BLESSED to have her
to teach me healthy traditions!!

Beloved, I wish above all things
that thou mayest prosper
and be in health,
even as thy soul prospereth.
                                     3 John 1:2
the BUTT'RY and BOOK'RY: High Tea for 2 Birthdays:
Do You Know JESUS?
Read more here:
Need Church?
Listen to Sunday CHURCH
of the Living Truth Ministries
click here:
(if the is no video you can find it on the web site)

Mama Mousiekin prefers to use 
 brussel sprouts for her sauerkraut
Mommy  says:
"Indulge in TRADITION"!!
"Keep away the Flue with 
LEARN MORE about Fermenting:
Watch: Great Depression Cooking 
Keeping with "Tradition"
you may also learn and
be endeared with
Clara Cannucciari
(not about Saurekraut
just Ddelightful)
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 Hope you enjoyed !!
 Love and Many Blessings
 Linnie and Mommy
Strangers and Pilgrims on Earth
Sock Monkey
 recommends these books:
Putting Food By: Fifth Edition
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  1. I'm the sole person in my family who doesn't like sauerkraut, but I respect that you make it from scratch, and I love the beautiful photos of you ladies. What a blessing your mom is in your life! And you in hers, I'm sure. ♥

    And it's great to see a new post from you. Happy holidays if I don't "see" you again before then. :)

  2. Glad you are back! What a great post. Now I need some supplies. Sarah of course loved the Mousekin family. very cute!

    Love you always,

  3. Thank you for this wonderful post, dear Linnie! I'm so glad to know you're still there, and that your mommy is looking so well. You both are an inspiration to me, and I really hope we can meet someday.

    I am in awe of your old food processor; I didn't know that such a thing existed, but you deserve one if anyone does. Sauerkraut and other fermented foods are delicious and healthful, and so easy to make at home. I must confess that I cheat and buy Bubbie's at times, though. . .



    p.s. I'm sorry to hear of your sister-in-law's passing. We lost my mother-in-law this spring, as well.

  4. Welcome back Linnie, and may I say you and your mother are wonderful together. That food processor is a beauty! Preparing food using such equipment makes it all the more fun and somehow it even tastes better. And you have Mennonite neighbors to share their bounty with you! I would like to taste such a yummy meal, especially the dish with the sausages. In my new book, Sir Percival frets over whether to cook broiled sausages or spicy cabbage casserole... and it looks like you cooked both!

  5. I was so happy to see your comment on my blog dear friend...I did not know what happened to you! I am so happy all is well and you once again have access to the blogging community. I have missed you so much,and loved reading this post today. I happen to love kraut and have a grandson that does as well. We two will eat it start from the can :) I have never had any made at home....who knows maybe a will give a small batch a try. Blessings to you and yours in the new year...your sweet mommy too. I had a German Mommy...she wasn't a birth mom,but my Aunt's mother. I was born on her birthday and she spoiled me with wonderful gifts on my birthday and at Christmas...I have fond memories of sitting in her lap as a little girl...she was such a sweet lady

  6. Linnie, After seeing your food processor I kept my eyes open at the antique stores yesterday for something similar. I saw a wonderful food grinder with similar ornate designs, not nearly as neat as yours. I didn't purchase it because they wanted too much, but it's nice to know those items are out there still.

  7. Oh Linnie...what joy it is to see and read your words!

    In fact your post was so timely for me. Being in transition as I am at the moment, your simple task of making this delicious food is just precious to me. Thank you for sharing it.

    Your mom is wonderful to say...indulge in tradition! What wise woman you have there Linnie :0)

    I pray that you will be able to write again soon.


  8. My Dearest Linnie, I finally have some internet! It isn't my high speed! But it will surfice! I am so glad to finally get to see your posting again! Glad to see you other places also!
    Love you lots and blessings your way! Working on my new place! Chat soon!

  9. LINNIE...HELLO THERE! I just saw your comment over at Jeri's and had to come by! I have missed this most wonderful world of yours! Your mum is GORGEOUS at 90! And you...still looking fantastic and living the life you WANT! BRAVO! God bless you Linnie, so good to see you! Anita

  10. LINNIE! How kind of you to come on your Kindle! These new technologies do come in handy to help us connect with each other, but do take time to learn! I am also learning to use my new Samsung Galaxy Note, but I am much too used to my computer! I am glad to hear you are back on the internet!

    Have a most splendid day! Anita

    I LOVE this post, (as I love them all), and especially the photos of you and 'mommy' in your beautiful, cozy kitchen.
    Everything looks so comforting and inviting, and a respite from a cold harsh world!
    Lovely ladies and excellent post!
    Love and hugs,

  12. I'm so glad to see you back around the "internets" today. :) 'Hope you're doing well. Update when you can.

  13. Linnie lady, sent your book out at last, 2 days ago. You should have it next week!

  14. I have missed your blogging! Thought I would try again this January morning to see if you had posted again...I make my own sauerkrat too, just not with all the old tools, which must add "extra flavor", of soul anyway!

    What else do you ferment?

  15. Hi Linnie, what a wonderful post! I adore kraut and loved seeing how you and your Mother make it. I have to admit being a tad green with envy at the helpful finds...how wonderful!

  16. Hi Linnie,
    I know hours must have gone into preparing this post and it's turned out inspiring and informative. Thank you.

    Your mother appears to have vivacity, feminine strength, grace, and accumulated first-hand knowledge. A house-keeper to be admired.

    I like your dress very much - with your matching apron. So cheery and pretty. I looks to be hand-tailored - by little Beatrix Potter mice perhaps?

    It is a delight to be invited into your kitchen. It has a sort-of 1930's feel of a real cooking-from-scratch and preserving-the-garden kitchen.
    The cupboard of dishes says "I like being a homemaker."

    You have my sympathy with the passing of your loved one.

  17. I'm so glad to find your blog today, Linnie! My husband makes us homemade sauerkraut, and it's so tasty! I like seeing your method too. I saw your tiny mice, and they ARE Mavis' cousins--too cute! Thanks for following my blog. Now I'm your newest follower too! xo Jennifer

  18. I really enjoyed this post as we also make sauerkraut. In fact, our storeroom really "stinks" right now but in a good way! We use sea salt when we ferment but have recently tried the pink salt and have yet to taste those results. Your antique food processor was quite the find!! How inspiring to make it cabbage the old fashioned way! And I just love your mother!!! She made me smile! If I can be like that when I am 90, teaching the younger women like the Scripture teaches... Thank you for sharing this with us on the Art of Home-Making Mondays too! Have a lovely week :)

  19. Imagine my surprise, I just finished reading your sauerkraut post to find you in my inbox. We were visiting each other at the same time :) We almost "met"!

  20. Thank you for showing me this Linnie! A whole new world is opening for me since I found Tasha Tudor and the Stillwater society. Love your dress. :)
    Eurika (from facebook)