Title: Uncle Howards Sauerkraut
 

Description:
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
Ingredients:
A Heavy Plastic Pail.(5 Gallons)
Coarse Salt
Garbage Bags (Wet, Green ,Small ,about 2 gallon, you know--the Transparent Ones, not the big Green Ones)
Directions:
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 weeks.
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.   Bryant

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 .

2004: 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.

Preparation Time: About three Hours, Depending on how cold it is out in the Garage.
 

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!!!!!