The sauerkraut only took 4 weeks to complete the fermentation process this year. We tested it by tasting it! It was crunchy and tasted like kraut. This year we used 4 smaller crocks instead of one large crock, plus we made it in September and not December. The room temperature was a constant 67 degrees. I let […]
Making Sauerkraut has become an annual fall event for our family. Last year we processed 130 LBS of cabbage into sauerkraut. We used Grandma June’s recipe she used for many years. Let sit in a 20 gallon crock, for approx. 6 weeks, in a warm room, about 75 degrees. If the room is cooler plan for a […]
I finally have written down my recipe/method for rendering lard in a crock pot. This method is very safe and EASY to do. Please go to my recipe page for the method and photos. Since I can not get the USDA to approve me selling rendered lard to you, please try making lard yourself! When I was […]
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