...some of you might wander how us Groetekes celebrate birthdays (okay, so you probably really don't but just go with it for the sake of my introduction okay)...Well, we usually grill it up or cook some type of family dinner...we also let the birthday person eat off the
birthday plate.
And on Daniel's birthday, we made...SAUERKRAUT! Well, actually Daniel was playing volleyball with his friends while EB and Star made dinner and John and Matthew started canning the 'kraut. Matthew works at a nursery (for trees not babies) and besides the normal landscaping stuff, his nursery also makes home-grown produce (which one of the local restaurants buys from them and uses it at the restaurant). So Matthew brought home seriously like TWENTY heads of cabbage!!! He was the shredder:
It seemed pretty easy. Shred the cabbage, take 5 lbs shredded cabbage and add like 3 tablespoons kosher salt. Then squeeze as much into a quart jar as possible and seal with a zink lid (these are like impossible to find any more). John was the salter/squeezer:
Store in a cool, dark place for 6-8 weeks and then you've got your 'kraut.
It was a fun, family affair and something different. My job for the evening was runner (take the jars from outside to the garage) and dish dryer after dinner. When it was all said and done, they'd made ELEVEN GALLONS of sauerkraut!?! Now, it's just too bad that I don't like the stuff!
And on Daniel's birthday, we made...SAUERKRAUT! Well, actually Daniel was playing volleyball with his friends while EB and Star made dinner and John and Matthew started canning the 'kraut. Matthew works at a nursery (for trees not babies) and besides the normal landscaping stuff, his nursery also makes home-grown produce (which one of the local restaurants buys from them and uses it at the restaurant). So Matthew brought home seriously like TWENTY heads of cabbage!!! He was the shredder:
It seemed pretty easy. Shred the cabbage, take 5 lbs shredded cabbage and add like 3 tablespoons kosher salt. Then squeeze as much into a quart jar as possible and seal with a zink lid (these are like impossible to find any more). John was the salter/squeezer:
Store in a cool, dark place for 6-8 weeks and then you've got your 'kraut. 
It was a fun, family affair and something different. My job for the evening was runner (take the jars from outside to the garage) and dish dryer after dinner. When it was all said and done, they'd made ELEVEN GALLONS of sauerkraut!?! Now, it's just too bad that I don't like the stuff!
5 comments :
How fun!
I love sauerkraut, but the hubby gags at the smell of it, so I haven't had it in way too long!
What a fun tradition although... not a sauerkraut fan. Eep!
I have to hungry for kraut, but it is pretty good. I never knew how it was made, now I know! :)
Is this really how saurkraut is made? I had no idea. What do you eat it on?
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