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Sauerkraut has been home prefabricated for centuries, if not thousands of years. My family has certainly prefabricated it for centuries in Transylvania and I have prefabricated Sauerkraut with my mom and grand mother, who taught me how.

The shredded pinch needs to be compressed in the crock pot in order to release the juices and to superior begin the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the pinch is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 – 3 weeks.

Traditionally this was ALWAYS most effectively done in massive oak barrels or crock pots and ALWAYS by stepping on the shredded pinch with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the pinch down with your fists!

If you don’t use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbagge tends to rot and you get “rotten pinch tea” rather than fermented Sauerkraut.

Actually in autumn there were special get-togethers of the young people for the purpose of punching down the pinch for Sauerkraut or the grapes for wine making.

I also comprehend that our cooking and preparing food this day has become very sterile.

To accommodate all of you passionate lovers of sauerkraut, who are hesitant of using their bare feet, just cover your feet by steppomg into a massive food grade plastic bag (freezer bags are food grade), place an elastic around the bag to hold it to your ankles and then punch your Sauerkraut down in a massive crock pot, just as you see in the video.

Eating sauerkraut brings friendly bacteria to your stomach and intestines.
For easier digestion it is a good intent to take some raw sauerkraut before a meal. For this reason it is also important to USE VERY GOOD SALT, LIKE HIMALAYA SEA SALT OR MALDON SALT OR ANY GOOD SEA SALT. Sea salt contains important minerals and is alkaline, as opposed to regular salt, which has the minerals removed and is processed.
In order to get the ideal benefit from naturally fermented Sauerkraut, you should therefore also use the ideal sea salt available.

You will be so proud

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http://www.yhwhswordoffaith.com/WAS/Survival.htm

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There were plenty of helping hands in Goshen, Indiana.

Holding knives of all descriptions, 100 pairs of hands moved with purpose. They grabbed a turkey thigh, plopped it on a slicing board, then guided the knives through the cubing process. Then the pieces were scooped up and tossed into a plastic bucket.

In a nutshell, that’s how 77,000 pounds of turkey thighs is being reduced to 42,000 cans of food this week in Goshen.”

By ROGER SCHNEIDER
GOSHEN NEWS

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