Turn your cabbage into some amish sauerkraut
Lovina Eicher
Wednesday, August 29, 2007
It is a nice, sunny day after a thunderstorm during the night. We haven’t had many sunny days in the past week, so this was a nice chance for things to dry out.
I had hung my clothes outside to dry on Tuesday morning, but then it started to rain so we had to quickly bring them in. Most of the clothes were still damp round the edges when we took them off the line. We hung a lot of the wash in the basement and Joe put a line on our covered porch to hang dresses, shirts and clothes that needed to be on hangers.
Then, on Wednesday, some of the children and I went to sister Emma’s to help do her laundry. It was a nicer day and everything dried by evening.
Emma’s baby, Steven, is three weeks old. We sure are enjoying him. Our little Kevin seems to be accepting his newest cousin and wanted to kiss him. We just make sure we give Kevin a lot of attention also. It is hard to believe that a week from Sunday Kevin will be two years old already.
Tomorrow evening we will go to sisters Verena and Susan’s for a pizza supper in honor of Verena’s birthday, which was Aug. 22.
On Saturday, Joe’s family will get together to sell most of his Dad’s furniture. He moved in with Joe’s oldest sister and husband recently. It’s so much nicer for him to be living with someone else instead of alone. His skin cancer seems to be healed so far. He treated it with a natural remedy. (Editor's Note: Embracing herbal and natural remedies are a big part of Amish culture. The mention does not denote an endorsement or opinion about the pros or cons of such treatment, but is merely a cultural insight. Kevin Williams, editor)
Last Saturday, we spent the day at Jacob and Emma’s. Joe helped Jacob build a pump house for their pump and motor before the cold weather sets in. They still have a few finishing touches to do on it. Meanwhile, the girls and I helped Emma do laundry and some canning. Sisters Verena and Susan also were there.
Along with everything else, we are gradually working on getting the siding off our old house. We want to recycle it and hopefully it’ll help a little with the cost of demolishing our old house.
I’ve had quite a few readers request a repeat of the homemade sauerkraut recipe I had in last year. Since this is “sauerkraut season” we are heading into, with cabbage ready in gardens, I will share the recipe again here.
SAUERKRAUT
Cabbage
Vinegar
Salt
Cold water
Shred cabbage and put in jars. Add 1 teaspoon salt and 1 tablespoon vinegar to every quart of cabbage. Fill jars with cold water. Put lids on and turn tight. Put in cellar for two months and then it’s ready to eat. If you don't have a basement or cellar, store in a cool place.
(Editor’s note: Lovina provided this recipe as an illustration of how they've made homemade sauerkraut in their family for generations. Only experienced canners should attempt home-canning recipes. USDA canning guidelines should be followed. )
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