KRAUT TIME.....

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

http://www.youtube.com/watch?v=ii-qdSPkCfs

OKTOBERFEST MUSIC!!! 

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

http://www.sausagemaker.com/eproducts/Fermentation%20Pot%20Manual.pdf

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!

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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.                 

                                                   Isaiah25:6

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

Do You Know JESUS?

Read more here:

http://www.proverbs31.org/doyouknowJesus/doYouKnowJesus.php   Need Church? .~.~.~. Listen to Sunday CHURCH with Pastor CHARLES PRICE of the Living Truth Ministries click here: http://www.livingtruthmedia.com/onDemand.php?ID=US (if the is no video you can find it on the web site) http://www.livingtruthus.com/# ..~.~.~.~.~.~..   ..~..~..~..~..~..~..~..~..    
  Mama Mousiekin prefers to use   brussel sprouts for her sauerkraut   ..~..~..~..~..~..~..~..~..        

  Mommy  says:   "Indulge in TRADITION"!! and    "Keep away the Flue with  LIVE CULTURES"!!      ..~..~..~..~..~..~..~..~..   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) http://www.youtube.com/watch?v=51VhG8MKxJY&list=ELZHUdWL6f_CM http://www.greatdepressioncooking.com/Depression_Cooking/DVD.html  
   Hope you enjoyed !!  Love and Many Blessings  Linnie and Mommy       ..~..~..~..~..~..~..~..~..          LINKING  WITH: http://strangersandpilgrimsonearth.blogspot.com/     Sock Monkey  recommends these books:                   http://www.sausagemaker.com/fermentationpots.aspx

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