Sauerkraut Sunday
Sunday after Thanksgiving and the sauerkraut that has been fermenting in the crock for the past six weeks is ready to be cooked and canned for winter storage. There is that wonderful anticipation as we lift the crock lid and the aroma of fermented cabbage fills the kitchen.
Frank prepares the wood for splitting. Sadie (above) enjoys the meditative arrangement before Frank whales through with his ax. We make a fire in the stove, fill the canning pot with water and put the canning jars through the dishwasher to sterilize.
We started with cabbage, thinly sliced and packed with salt into a large crock. Six weeks later we transfer it to big pots to heat through and then pack hot into canning jars.
After the jars are filled and covered with sterilized lids, they are placed in a huge canner and brought to a boil.
Voila! 19 pounds of cabbages transformed into 6 quarts and 7 pints of sauerkraut.
