Tuesday, February 14, 2017
Mother made some of the best sauerkraut ever.
Don't know if it was the love and hard work she put into it, that made it taste so good.
Or if it was maybe because the cabbage were home grown.
Either way it was good; much better than the store bought kind, we buy today.
As a youngster I remember helping her make the kraut.
There were a few things you needed to know, for it to be good .
First and foremost the cabbage needed to be fully matured.
We'd pick the cabbage starting to burst open from the stress of growing... (first)... and bring them in from the garden, to start the process .
Mother always liked to sit in her favorite chair, that dad made for her when they got married.
Sitting in her comfortable chair,she would start slicing the cabbage into half's, then quarters, and finally removing any cores the cabbage might have .
After that; using her homemade cabbage cutter she chop the cabbage until, it was bite size pieces.
Adding some salt to the cabbage using about 1 tablespoon per pound of cabbage.
Then she'd press the chopped cabbage into quart size Mason jars.
Leaving a little space on top of the jar, to fill it later... with brine water, she made, from salt mixed in hot water.
Finally she placed lids on the jars loosely and let them sit for a few days to start the fermentation process .
When the jars stopped bubbling usually after bout 7-10 days.
The lids got tightened ... and we'd store the jars... in the cellar for future use.
Don't know if you like sauerkraut or not, but if you do, and you don't have a recipe.
You might want to try Mamma's, it worked well for her, and I'm sure it will work for you.
Until next time, God Bless.
My Meditations by, Coleman Schell