Title: Uncle Howards Sauerkraut
A time tested recipe,passed on from Uncle
Howard Jayne's farm in Middlewood NS. In the heart of kraut
Country. No preservatives except coarse salt
A Heavy Plastic Pail.(5 Gallons)
Garbage Bags (Wet, Green ,Small ,about 2 gallon, you
know--the Transparent Ones, not the big Green Ones)
Place Cabbage in a Tub of Cold Water to Wash
it. Any water left in the cabbage as you cut it helps to
make the pickle.
Cut Cabbage with a Kraut Knife
For a 45 Gallon Barrel, use 1 Quart Coarse salt, so adjust
accordingly for lesser amounts.
Start with one layer of cabbage, then add a layer of
salt,(small amount, a sprinkle) Pound down with kraut
pounder. Continue till you have enough
room in barrel to add the water weight,
Use the wine bags the concentrate comes in, add water
enough to add sufficient weight to the barrel or pail on top
of the kraut. Insert this in a Green garbage bag, you know
the ones small green ones for wet garbage. Insert the Wine
bag full of water into the green bag.
Seal the top of pail by pulling the remaining top of the bag
over the rim of the pail.
It takes usually takes 2 weeks to work, then let it work at
a temperature of about 60 degrees for another two or three
Keep in cool place and resealing with water weight and you
will have kraut for the winter. Cut in Growing moon for
best results. Also use winter cabbage or cabbage that has
had the touch of frost to make cabbage sweet.
My best batch was made on the 130 year moon on cabbage that
was picked on 11th of December in Maugerville NB 1999.
The 2015 Batch
This batch was put down on the 6th of November, Drew Allan and Paul Elson helped, we got the batch done with Cabbage from Sussex Produce purchased by Drew. Drew did the cutting and we got the three batches done in about 75 minutes. The biggest problem was remembering how to set the camera at automatic shoot so we could get a shot of all of us, so the old lad figured it out in due time but when the shot was taken he didnt get the cabbage. Nov 7th is done should be ready on 15th of December.
2013 Batch The Hybrid Eclipse Batch
The 2013 Batch was made with Cabbage Picked after two good frosts November 2nd. Drew Allan had procured the Cabbage from the Farm in Sussex Corner. The cabbage grew in the fields next to where Drew lives, These cabbage were the sweetest I have ever tasted, When Drew would cut into a head, it would make a C-R-A-C-K sound like a Big Spruce tree would make when the frost travels up it in the cold days of the winter. This batch will be closely watched, as Drew is Using his Grand Father, Forest Allan's Kraut Cutter and Pounder. A tradition which will be passed on to future generations. Should be Ready to eat December 13th when the Geminids Meteor Shower occurs.
(A few words about the Geminids.)
December 13-14, 2013, mid-evening until dawn, Geminids
Radiating from near the bright stars Castor and Pollux in the constellation Gemini the Twins, the Geminid meteor shower is one of the finest meteors showers visible in either the Northern or the Southern Hemisphere. The meteors are plentiful, rivaling the August Perseids, with perhaps 50 to 100 meteors per hour visible at the peak. Plus Geminid meteors are often bright, so, if there’s a bright moon, many meteors may be able to overcome the harsh moonlight. These meteors are often as good in the evening as in the hours between midnight and dawn. In 2013, a bright waxing gibbous moon will interfere with the Geminids throughout most of the peak night. Your best bet is to watch on the mornings of December 13 and 14, from moonset until dawn.
Drew Allan Making the 2013 Batch with Bryant Freeman
2002; Don MacFarlane and I
put up a batch from Sussex cabbage on Nov 2nd when the
Leonid Meteor Shower was in its full display. The Kraut
which was in great demand was called the Leonid Batch.
2003; Picked up the cabbage at Clem's
Tuesday 28th of October, Nova Scotia Cabbage, Don and I did
up the Batch on Wednesday the 29th of October. The sun had
shot up big solar flares this week, giving a great display
of Northern Lights here in Canada. This Batch of Kraut is
called the Aurora Borealis batch. Please refrain from
ordering until the earth passes through the Leonid Meteor
shower in on November 19th .
Cabbage came from same place in Sussex where the Leonid
Batch came from, (Sussex Produce). Don and I went to My
Brother-in-law Andy's place on Poley Mountain, he presented
me with his Dad's Kraut Cutter, and pounder, which in their
day produced many gallons of Kraut. On October 26th, the day
of the Total Lunar Eclipse, we put down this Batch for 2004.
We call it the Lunar Eclipse Batch, it will be ready on the
arrival of the
Geminids Meteor shower.
Number Of Servings:
Many, till she's all gone.
About three Hours, Depending on how cold it is out in the
|The 2005 Batch was
made on November 5th 2005 by Bryant.
After a Successful Triple Bypass, in Saint John on
October 7th, Don is home recovering. His Salt Intake has
been severely reduced, so this years batch will be called
Bry's Light Kraut.
A note to this, do not use less salt,
Ihad to put more salt and some water in the kraut to keep it
from spoiling, on Dec 20th, the kraut survived and was good
to May 2006.
The 2006 Batch went down on the 3rd of November.
Three complete Barrels with Don's assistance. We got the
Cabbage from Sussex Produce in Sussex Corner, will keep you
posted on results.
Saturday November 5th Temp 10
degrees Great day for making Kraut. No Lunar Experiences ,it
is half way between the New Moon and 1st Quarter. Bry's
Light Kraut is working now!!!!!