10 juniper berries OR 1 or 2 bay leaves (we've make ours with the bay leaves)
1 Tbsp. coarse sea salt per jar of cabbage
1 quart glass jars with rubber seals
Scald the jars and rubber seals. Grate the cabbage and pack it firmly, adding some of the bay leaves or juniper berries as you fill them.
Top off each jar with 1 Tbsp. of coarse sea salt and a bit of hot, unchlorinated water. With very juicy cabbage, only a few spoonfuls of water are needed.
Close each jar with its rubber seal. Let stand for 2 to 3 days in the kitchen, the store in the cellar. Wait one month before eating.
M. M. Boulo says, "I've been using this method for four years. I'm very happy with it, and I've never lost a jar of sauerkraut yet. My sauerkraut keeps until the following summer and we even take some with us on vacation. It's very convenient and quite tasty. I prepare pickles in the same way, sliced if they are large, but stored in smaller jars."
Recipe taken from the helpful book, "Keeping Food Fresh".
Ours was a busy, productive day. Dad is feeling better now and was able to go over to the hay field with Andrew this time. PTL!
Meanwhile, Mother, Jacob and I cleaned the house and did more laundry; cooked up a tasty batch of "Gary's stew"; and I thoroughly cleaned the entryway, then baked bread and made caramel rolls.
After feasting, we played a game of Rook and then several rounds of Rummy. Then we visited for a long time in the living room before finally having family prayer time and heading for bed, which is why this is so late. :)
It would be fun to hear from any of you who try making sauerkraut using this recipe! We really enjoy eating sauerkraut (raw) with noodles or frying it up a bit with all-beef hot dogs. Now there's a yummy German dish for you!
When I think of sauerkraut, I think of Mylo Hatzenbuhlers' (or rather, Clyde Bowmans'--a ND song writer) silly song about Germans, especially the lines below:
(FYI: There are LOTS of Germans in this part of the world, us being amongst their numbers.)
".....Germans make real pretty girls,
And their polkas are the best in the world.
German cooking (pronounced "Cougging") is simply the best,
~Enjoy your sauerkraut, however you make it!