Kwasna Kapusta

                                         Sauerkraut

Late Ed & Helen & Okonski Ancestors Recipe
Okonski Brothers & Sisters
Kwasna Kapusta Dzien
Okonski Ranch
May 30, 2008                      

Cabbage Cuttin                                                          Sauerkraut  20 Qts

       
2009 sauerkraut

Gene Okonski

                        30 Heads Medium size Fresh Cabbage

                        2 Good size Cabbage Cutters

                        Several Paring Knives

                        Several Large Pots & Pans for Scalding Cabbage with boiling water

 (could use 48 qt cooler)

                        Couple wood cutting boards

                        Salt, Muscadine Green Grapes, Dill

                        Clean Quart and/or Pint Jars and  New Lids/Rings

Pick or find some good looking cabbage.  Cut off ends and cut out any damaged spots.

Shred all the cabbage.  Cut up any large leaves with pairing knives on wood cutting boards.

Place shredded cabbage in pot or pans and put 1 Tablespoon salt in cabbage.

Mix and pound on it until little wilted. 

Have boiling water ready

Pour boiling water over prepared cabbage until covered

Let stand 10 minutes or longer

Dip jars in hot water and dip dill and green grapes in hot water

Place cabbage in hot jars and add dill and green grapes to bottom, middle, and top

Everything needs to be hot at all times.

Slightly pack jars or just shake cabbage down

Pour salted boiling water into jars of kraut.

Make sure all jars of kraut have boiling water from bottom to top 

Seal jars with hot lids and rings

Place jars for 2 to 3 weeks in safe and somewhat normal temperature place.

Jar lids should have bubble in center initially and will pop and become flat if sealed

Some people relax and count the popping noises to see if all jars have sealed

If a jar continues to pop, you may have to dispose since lid did not seal properly

Ready to Eat after 2 to 3 Weeks

Puncture hole in lid to let pressure release before opening jar

Sauerkraut Goes Great with:

1.      Polish Sausage, Black-Eyed Peas

2.      Pork Ribs, Homemade Dumplings, Black-Eyed Peas

3.      Hot Dog or Polish Sausage Wrap Arounds

4.      Fried Round Steak, Gravy, Homemade Bread

Let us know your favorite Sauerkraut meals.

Kwasna Kapusta Dzien

Okonski Ranch

Bremond

May 30, 2008

                                                      Cabbage in Garden 

Cabbage Cutter                                                                          Cabbage and Cutter Setup
Early 1900’s

Scalded Cabbage                                                                   Sauerkraut Process Line
                                                                                                     Helen, Mary Ann, Ed, Larry

Helen and Larry Stuffing Jars                                                          Larry Stuffing Dill & Grapes

Relax & Listen for Popping Lids

Mary Ann, Ed, Dolores, Larry, Gene

Dry Bean Saloon  May 31, 2008

May 30, 2009  Kwassna Kapusta Dzien  -- Sauerkraut Day

 
                                                     Helen, Mary Ann, and Jack Cutting Cabbage

   
                   Gene Cutting Cabbage                                                            Dill    

 
Mary Ann and Helen  w Muscadine Green Grapes                  Shredded Cabbage in Solution

 
                                         Dill                                                                     Jack Cutting Dill

 
  Helen & Mary Ann w Stove and Juice                              Helen Stuffing Dill and Grapes