Most of the cabbage seeds I planted way back in early Spring have survived their journey and are growing into some dandy heads of cabbage.
My family-and The Deer Hunter’s family always make Kraut when the signs are in the head. We use the traditional method of making kraut in a crock-in much the same manner that we make Pickled Beans and Corn.
Tipper
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I have 2 crocks I need to can up. Store bought is gross stuff.
I remember my mother making kraut when I was growing up and it was so good with pinto beans and cornbread. After I left home, I called her one day and asked her what she was doing. She said, “I’ve been making kraut all day, and these cabbages are growing!”
I love kraut, too. We first had it when a relative of my brother’s wife came from Chicago and sat in our basement and made it in my big crock. They have a Polish background and they used cabbage, carrots, kosher salt, and caraway seed. I ate it on sandwiches all winter, and didn’t have any to can left when spring came. Maybe I will make my own this year.
I am intrigued! I love kraut, but have only ever had the commercially prepared stuff. Homemade anything is always better! I will be watching your progress with interest!
Tipper: I love a mild kraut and I know it is all to taste.
Tipper,
This is a great posting and brings back memories of when we used to make kraut. Mama always made sure she made it in the right signs, never in the bowels. I liked the kraut a lot especially with hotdogs.
I hope you and your family have a very happy and safe 4th of July. Festival on the Square is coming up soon in Hayesville! I guess Chipper and Chatter will probably clog on the square this year.
I love kraut – it is one of my weight watchers treats. my nanny always made it in a crock too. – that and dill pickles. Her back porch always smelled of souring stuff. Yummy.
My grandmother let her kraut work in the jar….ewwww….sometimes the juice would spew out of the sides of the zinc lids and rubber ring and the high salt content would corrupt the lids…Nasty…
My other grandmother made hers in a crock…still sorta smells…
But the best story about cabbage or type of kraut, I ever heard was when my husband was in Korea and he said they buried the cabbage,vegetables etc…dug it up later and it was then eaten as the traditional Korean dish
Kimshi..ewwww..really stinks…
All of my cabbage were eaten by the cabbage moths… just couldn’t keep up with them and wouldn’t dare put sevin on them! Oh well… next year I’ll get some good DE and make sure to stay on top of it!
Tipper,
It’s been a while since I was able to pay a visit. Enjoyed your post. Congratulations to the winners. Your cabbage look like they’re waiting to be harvested and made into kraut. I’m way behind with my garden this year. Not expecting a big crop of tomatoes like we had last year. We’ll see.
Blessings,
Mary
Congratulations to the winners!!!
That is a fine looking head of cabbage. It should make some gooooood kraut!
I had to enlarge that head of cabbage and I am glad I did, it is beautiful and perfect. a wonderful lovely yummy cabbage. I have not had home made krout in many years since mother made it, about 50 years i would say.
Congratulations to the winners!!!
Can’t wait to see your post about kraut. I’ve never seen it made before.
I grew up with a mother who made Kraut… We always had it with wieners… BUT—I have never made it myself. My kids didn’t like it—and my hubby doesn’t like it.. SO—I only get it when we eat out somewhere that has it…. But–I do like it..
Hugs,
Betsy
I love kraut too but haven’t made it in a very long time.
3 words
I love kraut!