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were removed and the cabbage was carried to an outside table that was set up in the shade. This was done to keep the mess outside.
Each head of cabbage was cut or shredded by hand. A pestle or mall was used to bruise the cabbage along with added salt. This was put into a stone jar until all the cabbage was used up.
Cabbage is 93 percent water and the salt would draw the juices from the cabbage. The cabbage and salt were packed until the liquid was over the cabbage, this was called the brine.
A plate and a weight was placed on top of the jar with a white cloth over it to keep the jar clean and keep the sauerkraut from turning dark.
Sauerkraut was made when the moon was pointing up. This kept the brine up and the end result was nice white sauerkraut.
The curing took about six weeks. This changed the color, flavor and texture of the cabbage. When the fermenting, bubbling ceased, the sauerkraut was ready for canning. This was done in a cold water bath, leaving one half inch head space from the top of the jar.
There are many traditions, the Dutch eat chicken stuffed with sauerkraut at Christmas as a way to end the year. Sauerkraut and pork as a first meal of the year for good luck. St. Patrick’s Day it was com beef and sauerkraut. Try sauerkraut on hot dogs, or eiyoy a sauerkraut salad.
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