Cabbage has been on sale this week as a St. Patty's Day special and, last Friday, my daughter, Amber, and I picked up several heads each. This morning we, along with granddaughter, Audrey, got together and turned our 14 cabbages into 22 quarts of sauerkraut (for a detailed post on how I make my sauerkraut click
here).
Before starting the process I read Amber and Audrey a portion of a letter that my great-aunt, Jessie, sent to her sister (my grandmother, Maudie), telling her how she made
her sauerkraut (to read Aunt Jessie's letter click
here).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFjfD_E_i7__aEbIH-BHyqXAINKQsYMHajX8siGdIlRlB1BDugbQUMbvTEP8TkRjral-AsxTgiuYqgUC4MBUzjHXj0vPc0ZFEBPCWPLsROJ7Q4qyAnNTt4UdUQEEhgDE0aIvLnMt_vKtS/s1600/100_8882.JPG) |
Aunt Jessie's Letter To Grandma Maude |
Here are few pictures of our sauerkraut-making experience today...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48YiUJCwQScdMRosqGUPjLBBnOOxe0D65t6SsxCl_HDBN8i62BVomIGSb1mYpchRDupTeWho1N-CsywQ3ZMTHWETUG6FpHU5bo0spd5kTvYzKx67BcFFa1hzOD69mVIZTxyYBnlKb2_A2/s1600/DSCN1326.JPG) |
14 heads of cabbage waiting to be cut, shredded, and packed into jars. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYMFbfuYLrZ3QCvMxLnGAdcCiPA8HkUCfqsEqK1Gv7KFIKWYjH4OZuFifJQUjcA3kz7rjY0mFcbePSkAkoC9Vcr8dElvWevg9Tl2dGJ0celCH8g1wsIIO_RXqafhR6JMpcFP1-tmHvvHC/s1600/DSCN1330.JPG) |
I cut, Audrey shredded, and Amber packed the cabbage into jars. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidd2W3I9TryDtC7JGZbz92wdG7RJTfIApHThwc_iToxMiXuZPFpj8cE5B2dA8le6krOCUCiEZcsmTHTnUmsukw0xS4LUHrHaH9wMz75jKRqGJ4LSwyfuyAtncXjS3bkfvwDmoKK2vz0Kr2/s1600/DSCN1332.JPG) |
A few jars partway through the initial process. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJf6EplAsGZ122lDKLUfkOTlHjEP14D8N847pgsPV_rBvrUwWq6i2xkJ7pG7my0raLFyIVq1uO9SS-W-Lbq04jc5IK1VEvaYpe8fNyQIAr813HC97J49dXbLUSEQJ8_PnMbZNZaPI_lTS/s1600/DSCN1333.JPG) |
A single jar of cabbage. Isn't it pretty? |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgXJszY5mRVa7Un9Xm5jyFmXyrsPxbV4-_LzWW-qgPIeHVfSIdjNHeSp32CwcLc1dbn-BpmuSr8L2kTXymv09QiHv1ItK2Qx_S-NUOZAvAmnGrcVYeTvQ6eR9MdzjmfpmD9wP0MxS2vGD/s1600/DSCN1334.JPG) |
22 jars of cabbage stored under the house to ferment. |
It will be six weeks before we can get together to bring the jars out from under the house and finish the
sauerkraut-making process, but it will be worth it! As Aunt Jessie says...
"...this is the finest Kraut I ever did eat...make it this way
and you wont regret it..." ~Jessie McCann Martin
Aunt Jessie must have known what she was talking about because I won't touch sauerkraut from a can. Homemade sauerkraut made from this recipe is the only sauerkraut that I will put in my mouth. And, it's a fact...I've never regretted making it this way. :)
Until next time...
~Rebecca
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