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This meant they would dig a deep hole or trench in the ground. It would be covered with straw or broom sage, and as potatoes, turnips, apples, and cabbage were put in, each layer would be covered with straw to prevent rotting, and made it easier to get out. Enough dirt was put on top of the mound to keep it from freezing.
You would remove the dirt from the side to take out whatever was needed. The dirt was then put back until you needed more. You could keep these until well into the winter.
Cabbage is one vegetable that is not good canned as it becomes overcooked, so they would make sauerkraut.
The Germans gave “sauerkraut its name, which means “sour cabbage”. It is made with shredded cabbage fermented in a brine of its own juice with salt. Non-iodized is used. Canning and pickling salt can be purchased at almost any supermarket.
When the garden was planted, there was always a row of cabbage plants. These would mature at almost the same time and were used to make into sauerkraut.
A sauerkraut making day was a busy day. All the cabbage would be gathered early in the morning. The outside leaves
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