I've been a bit of a "Dead-Beat" Blogger for spell.
( well... for at least a year )!
I guess I have been sort of "fermenting" in a pot
while I have been sorting out a lot of changes.....
We haven't had Internet for many months now,
so it is hard to visit with all my friends in
the Blogging world! How I miss you!
(so today I'm posting from a friend's house)
But I have been keeping my hands busy and happy
Sewing, cleaning, spinning, baking and
putting food up and such,
and 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!
(we made it in October of 2012
and this post has been in my Draft box
for a year)!!!
Right click and
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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
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
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
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
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!!
Do You Know JESUS?
Read more here:http://www.proverbs31.org/doyouknowJesus/doYouKnowJesus.php