Beaver Den News
Beaver Den
News
March 2007
(click here for previous Beaver Den News entries)
Reconstruction of Pitcher
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This antique pitcher originally from England was sent to us in pieces as shown in the first photo. These pieces were a puzzle, some staves were numbered to make it easier. The staves had dried out and therefore, had shrunk. The copper bands were thin. Jim put 2 bands together to make one. On the bottom he made a new band. The height of the pitcher was about 30". This pitcher was sent to us from a lady in Florida.
Article on Beaver Buckets in American Profile
What an honor to be featured in American Profile in November. We received calls from 40 states purchasing our book and/or buckets, etc. We give God the glory for our business. What a joy we have in talking to wonderful people from all over our nation! We still have a great nation of people with integrity.
Recipe for Fermented Sauerkraut
We make sauerkraut several times each year. We use it on salads and on poached eggs, etc. Fermented sauerkraut is really good for the digestive system. It tastes so different from store-bought canned kraut. Jim always helps me with the kraut. His family made kraut whereas mine didn't.
We take off the outer leaves. Wash the cabbage then
shred it.
For every 5 lbs. of cabbage you use 3 1/2 tablespoons of salt. Mix it
well. Then put it in a crock or an oak
kraut barrel. Jim made a wooden stomper which we use to stomp the
cabbage until the juice comes out. We buy a box of cabbage from the
grocery store. We get between 25-30 lbs. of shredded cabbage per box.
After stomping the cabbage with the juice covering the cabbage put
a clean cotton dish towel or cheesecloth over the cabbage and place a
glass or ceramic dinner plate over it and push the cabbage down. Then
fill a gallon jar or some quart jars with water and cap them put
ting them on the plate to weight it down. Place another towel over the
top of the crock or place lid on the kraut barrel to keep it clean.
Check it every day or so. It will start to foam. Skim off the foam.
About a week after making the kraut I take off the jars, wash the bottom
of the jars and wash out the cheesecloth or towel then place it on the
kraut and press the plate over top again. Keep taking the foam off each
day. After 2 weeks you can refrigerate it. I put it in jars in the
refrigerator. If the juice is not covering the kraut boil 4 cups of
water and dissolve 4 1/2 tsp. salt. Let cool before pouring on top
of kraut. I get about 12 quarts from 25 lbs. of kraut. You
can also preserve it by canning it . It tastes a little milder canned,
but you loose the enzymes that are so good for digestion.
If there is not enough kraut liquid to cover the kraut in the jar add a
little water to the top so that the liquid covers the kraut. One
of our grown sons likes fermented kraut so well he wrote a song about
it.
Marilyn Gaster
Copyright 2007 by Beaver Buckets all rights reserved.