RECIPE

            Sauerkraut

            3 -4 # cabbage

            1-2 carrots

            1  onion

            A crock or several wide-mouth canning jars

            ¾ T Sea Salt per pound of produce

Grate all the vegetables to a small to medium size.  In a large bowl mix the veggies with the salt.  Then as you pack the veggies, small amounts at a time, into the jars/crock pound them with a blunt object…I think this is called “bruising.” 

When you are finished there will be a layer of juice, that with a little downward pressure will cover the grated material.  If there isn't enough fluid you can add 1T sea salt to a quart of water to make more brine, but with enough pounding this will not be necessary.

If using a crock, place a dinner plate on top of the mix and weight it down so the juice covers the veggies.  Place in a cool place and check it every couple of weeks.  It will usually be quite good in about 2 weeks.  If using canning jars, be sure the brine covers the veggies, cover loosely and place in cool place.

A taste for kraut is not universal, and it often needs to be introduced to children gradually.  However, that is not always the case as my 7 year old has always liked it. I have grandchildren that flock to the sauerkraut jar as well not just because they like it but also because they know it is good for them.  It is excellent food, a method of food preservation that is centuries old.  It helps maintain a healthy intestinal flora, and probably reduces the risk of colon cancer.

If your refrigerator stops working what are you going to do with all of that produce you grow this summer?

CHALLENGES

1-        Make a batch of kraut.