Sauerkraut, Part 2

After preparing the cabbage in late October, it was finally time to dig out our sauerkraut and can it in mason jars. Mommy had helped many times with the first part of sauerkraut making but had never canned it before. So we were anxious to learn about this part of the process from Grandma. 

First, we had to take the top off the sauerkraut. There were the wooden boards, the cabbage leaves, and then the first layer of (moldy!) sauerkraut - gross. Great-Grandpa Schmidt assured us that this was the way it should look (he checked it out when he came for Henry's baptism party - riding down the elevator to the basement). Grandma hadn't ever done this part before either, so it was good to know we had legit sauerkraut. The crock on the left is untouched, while the crock on the right has the yucky stuff taken out. (It was also useful to have the elevator for bringing the heavy crocks upstairs!)

Next we prepared the jars, sterilizing them in the dishwasher, while cooking the sauerkraut in a giant pot. Once the sauerkraut came to a simmer, we could fill the jars, making sure that there was some liquid to cover the top. Micah enjoyed "helping" for a while (if helping means putting as many rings as possible on his arms...). 

We also had the assistance of Nami and Moonhee, our friends from Japan and South Korea, who helped us to prepare the cabbage last fall. We wanted to make sure they could see (and taste!) the end result of their efforts. They were great helpers with putting on the lids and rings and putting into the canning pots (20 min in boiling water for quarts, 15 min for pints). 

This was also their first time to meet Henry. They are our first international visitors to come and meet Henry - so that was very special! Maybe they can help Henry learn some Japanese and Korean words someday... wonder how to say "cabbage"? 

Of course, Micah enjoyed their visit as well. He likes playing with Moonhee and "Mami" (he refuses to call her "Nami"). And, in the end, we canned 37 quarts and 30 pints of sauerkraut. It was a LONG day, and we were rather tired out. But it is worth it! We ate sauerkraut for lunch and dinner that day - and will be able to enjoy it all year long!