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!

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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
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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