Sauerkraut, Garden Veggies & Pies

Welcome to our garden.

The cabbage is looking good.

So, Saturday we made sauerkraut.

Picked and washed.

Shredded.

Chopped.

Then we put it in a food safe bucket.

You can buy these in the bakery department 

at Walmart or just about any grocery store.

Our recipe is 3 Tablespoons of salt

to 5 pounds of cabbage.
That's it nothing else :)

You put it in layer at a time.

Each layer adding a little salt and 

mixing with your hands.

After all the cabbage and salt are in 

the bucket, to start pressing it down

and the salt causes the cabbage

to release juice.

Once it has about a inch of juice covering
 the cabbage, we put a thin piece of plastic
cut from a flexible cutting board sheet
 on top of the cabbage.
Then we put two quart jars of canned goods
 on top of that to press it down. 
Next cover the bucket
(not tight, just to keep dust out)

and move it to a corner of the kitchen.
If you cover it with a tight lid the
 fermentation will build up and blow the top off, LOL 

You need to check it once a week and in 

about 6 weeks it has fermented 

and turned into kraut.  

Yum . . . very healthy too :) 

There are a lot of You Tube videos 
on making kraut :)

More fresh picks from our backyard.

 I'm using my last year's frozen berries 

to bake pies,

 because these are going to be
ready soon and I need room in
the freezer :)

That and the fact that,
we love pie :)

Life is starting to get busy
here on our little country acre. 

*********
Steve starts another chemo session
today . . . please keep him in your prayers.

Thank you so very much.

You have no idea how much each of you
have enriched our lives.

Connie :)