We don’t make sauerkraut every year but this year we had to because of all the cabbages that decided to grow.
For this process we have a ceramic crock that Ernie’s mom used. It is a large high – sided pot really, that was made in Medicine Hat Alberta, Canada. Ernie’s parents were given this crock in 1967 by neighbours but we really don’t know how old it is.
For things like that I just call them “vintage”.
This year we used 18 heads of cabbage for sauerkraut. We also used some of our own onions and of course, coarse salt.
Sauerkraut is so simple. And so tasty. And good for you. So we have decided to make more of an effort to use what we make. Often we forget that we have it, and it gets left over from year to year. This year though I think we have run out so our crock full will definitely get eaten.
Many of you already make this food but I will go over it again anyway because you can do it with almost any container, just on you counter.
Chop or coarsely grate (we grate) the cabbage into the container to about 2 inches or 5 centimetres. Add some onion and the appropriate amount of pickling salt. For us it was 2 tablespoons per layer of cabbage.
Then we filled the container about 3/4 full. As he went along, Ernie would squish the cabbage in his hands to get the juices out.
Once done filling the crock a clean pail full of water was used to weigh down the cabbage to stay underneath the liquid. Ernie cut two pieces of pine board to fit on top of the cabbage inside the crock that the pail sits on.
Check out my video below to see all the steps.
In the past, Ernie’s mom used to use a board similar to what we use, only she weighed it down with a big rock that they had found here in the yard. I opted for the pail although I’m sure there are many things that could be used to do this job.
Ernie kept tasting the cabbage to check it for sourness over the next two weeks or so. Once it reached what he figured was ready, he squeezed the liquid out by hand and packaged it for freezing.
Not difficult to do at all, and so very good for you.
I found a method of making iced cream on Facebook of all places. You make it with plastic bags, ice and a lot of arm strength. Now I am not one for using plastic much as you may know, but since we have so many in the “junk” storage from previous use, I thought why not reuse some for this project.
We have three ice cube trays and I made the ice myself that you need for this. We also have a vintage iced cream maker but decided to give both methods a try.
There are only four ingredients: 1/2 cup of milk, 1/2 cup of cream, 2 tblsp, sugar and a dash of vanilla. I doubled this for our second try and quadrupled it when we figured out what we were doing and use my own method as you will see below.
To make the iced cream you put the ingredients in a zip top bag. You then prepare another larger bag with lots of ice and salt and place the bagged ingredients inside the bag of ice Shake it for ten minutes. Your hands will get cold. We used a tea towel wrapped around our hands to prevent this.
We tried doing this method twice. The first time I accidentally, poured the iced cream out of the plastic bag into a bowl along with some of the salty water from the bag of ice. Ernie ate it anyway.
The second time was better and better tasting. But it was still labour intensive.
The iced cream maker was a no go as the centre metal container was rusted inside.
At some point during this iced cream making day, I realized that I have been making an iced coffee recipe for years with the same ingredients as iced cream – except the coffee. I make the drink in a glass loaf pan and turn it into an iced drink in the freezer. To keep the drink smooth and prevent crystalization, you need to keep stirring it. The main thing is to not let it freeze overnight. I figured out how to make this iced coffee recipe by trial and error.
Because the ingredients are basically the same, I decided to try to make regular iced cream this way as well.
I used the same glass loaf pan. You can use whatever you have, it doesn’t have to be fancy. Put all the ingredients in and mix with an electric mixer. (My mixer is vintage of course and is older than me.) Do this every half an hour to prevent the ice from forming large chunks and to make it freeze slowly. No shaking, no ice cream maker needed.
When it is the right consistency to eat, eat it. That’s it.
You can add any flavourings you want to this like chocolate, fruit, or whatever.
At this time of year to save some money, we buy fruit, which is sometimes on sale, wash and freeze it for the winter. We do this instead of buying frozen from the grocery store in the winter. By doing this we know exactly where the fruit is grown and how it was processed (by us).
We do this with blueberries, Saskatoon berries (otherwise known as serviceberries) and sometimes strawberries if we can get them locally. To freeze them we use plastic honey containers as you can see in the photos. We feel this packaging method is acceptable since the berries do not contact too much of the plastic. Not as much as the honey that originally comes in them anyway.
This is what we are currently doing on the homestead right now as boring as it may seem.
We usually buy about two dozen packages of blueberries and about the same in strawberries. The Saskatoons have to be picked, which we do locally. And then we stuff ourselves with fresh berries for a few days! That’s it!
Every year we have a good crop of beets even though we don’t plant many. For some reason they grow and grow. We store the beets and other root vegetables in our cellar which is essentially an area under the house that was dug out and filled (sort of ) with concrete in some places. In other places, there is just dirt. But it works.
Here’s what it looks like:
The partitions were put in many years ago by Ernie and his dad.
As usual, we left the beets until now and they got squishy. This happens when the air around the beets (and potatoes, carrots etc) is taking the moisture out of the vegetable because it is too dry. We did put the beets in pails with newspaper, which works not bad to keep the ones that are lower down from getting soft, but were still left with many soggy beets.
What To Do With Soggy Beets?
First, here are a couple of things we can do to make beets last longer in storage.
Keeping them at the appropriate temperature is crucial. Also AS important for good beets is being at the correct humidity. Being at the right temperature is something that most people will realize right away. Obviously, root vegetables have to be kept very cool. But lack of humidity is what causes root vegetables to get soft. The air around them is too dry and sucks the moisture out of them.
The beets need to be between 3 and 7 degrees C and the air to have high humidity like 95%.
It is difficult to keep the humidity high in an open basic vegetable storage area, such as our cellar. You could use a humidifier, but that could be time consuming and you are continuously using power to keep it running which when it comes to beets, is likely not worth it.
If you have some containers without air holes you can put the beets in, interspersed with crumpled up newspaper for air circulation. Occasionally mist the top of the beets to add moisture but be careful not to use too much or it could cause rot on the surface of the beet. In containers with air holes you won’t need to put newspaper as much if at all but misting is still a good idea, especially on the top. Don’t get the beets moist near the bottom or again they could rot.
We now use 5 gallon pails in a very cool room to store our beets. The beets are spaced out from the bottom of the pail to the top so that there is some air flow and so that the moisture that is misted can reach them easier. Beets at the bottom of the pails don’t get soggy as fast.
Remedy For Soggy Beets
For beets that have already gone soft you can soak them in water until they get plumped up again to a degree.
Uses For Soggy Beets
If you’re beets are really soggy and you want to get rid of them, you can make soup immediately, eat some and then freeze the rest for later. If you make beet pickles, make sure you soak them in water for a bit since most people prefer crisp pickle. It won’t always work perfectly but it’s better than throwing them out.
You can also dehydrate beets. I use a dehydrator on beets grated with a large sized cutting hole. If you use a fine grater, you could sun dry them or put them in a drying room on a screen.
We make beet soup or Borshch (traditional Ukrainian pronunciation) (it’s not “borsht” (anglicized pronunciation).
The process of making borshch is simple. Fry onions and garlic in fat (I used olive oil but you can use whatever you want), then add water, beets (I grated them with a large-holed grater we bought at a yard sale), dill, green beans, tomatoes and if you want carrots. I also put some garlic tops that I had frozen two years ago. After it is done cooing, you can add cream or not.
Beets are not a super versatile vegetable but are nice for a few things. Mainly, proper storage is what will prevent soggy beets. Otherwise, quick usage will help you save what you can of them.
Our bathroom has been in pieces for 2 years. It has taken us that long to dismantle, design, choose, and buy the stuff we needed to finish the project.
Actually, I am not really complaining. Our favourite thing when doing a project is to do it slowly. And that we did. We did that because we didn’t want to make any mistakes.
In the picture below, Ernie is varnishing the sink stand. He made it out of Maple plywood. We stained it with dark stain and then varnished it with water soluble varnish.
The next picture is the bathroom mostly done. The sink was purchased at a hardware store and was really the only choice we had and it was in stock in the store. If we had to do it again, I would either order one that we knew was eco-friendly – if such a thing exists, or we would make our own out of something recycled. The plumbing is not done in the picture, that is why there is a rag hanging out of the wall. Obviously the sink tap is not cheap. We have found that often you get what you pay for so we spent some money on that.
The ceramic wall tiles were left overs at the store and they had enough for this surround. Ernie bought pine panelling for the wall behind the sink and a small section on the other end of the bathtub. This will be varnished with the water-soluble varnish as well. Just as an aside, the mirror in the picture was salvaged and Ernie made the frame from scrap wood. I varnished it.
So from a homesteading perspective, I feel we did the best we could on the recycling/reusing side and the not spending too much side. Ernie did all the work himself and did it at a relaxed pace, not stressing himself out at all. It took several weeks but was worth the wait.
Last year I started a project in which I was trying to figure out, if you start with NOTHING, and spend only $10 a day (and you live in the city and don’t have a garden) can you eat well?
In the documentary “Food Inc” there was a family that believed they couldn’t eat well because good food was too expensive, yet they went to a fast food restaurant for supper. They spent time at the grocery store lamenting how expensive everything was, but yet had money to buy ONE meal for each person in the family. I would think that taking $15 or $20 that they spent on fast food for the family ($5 per person) and putting it towards actual food would be more productive and cheaper in the long run.
This is what I am trying to show with my experiment: to demonstrate that it can be done, that two adults CAN eat well on $10 a day, and likely even less.
How To Start
I used the local Co-op food store and their sales flyer each week for 4 weeks. The food at the co-op here is more expensive than larger grocery chains in the big city, but my point is to be able to shop where you are and still eat well. The food had to be non-processed (food that has multiple ingredients but could be canned or frozen if it only has one ingredient.), and thus good food. Some was on sale and some wasn’t.
The daily food purchases for Day One and Day Two are as follows:
Day 1: Eggs, Butter, Pasta (made from white flour, not great but that is what we used for now), Salt.
From this you could eat for the day and if you did have some condiments left over from previous purchases of food (ketchup, mustard, oregano, basil, garlic, etc) you could use those to spruce things up.
At our food store, this all cost $9.54 cents. At other stores you could get it for less, I’m sure, but that is not part of the project. The point is use what is available. The belief is often that you can’t eat well and cheap, locally.
Day 2: Carrots, Bananas, Potatoes, Onion, Barley. Cost: $10.00
With the ingredients from these two days, I made a vegetable soup that was unbelieveably good. I expect that some people don’t know how to make soup from scratch, and therefore think that they have to buy canned and therefore can’t eat well. We figured out that our soup cost us 38 cents a serving while a store brand, canned, cream of mushroom soup cost about 24 cents. However the nutritional content of the canned soup is clearly lower.
One may wonder how this food can sustain you for days but what actually happens is that you build up your stock of food over the week and then weeks, and you are able to continue eating well day after day. Maybe the first day or two isn’t ideal, but when you are considering eating nothing as opposed to this, it looks ok. And fast food always costs more.
So the point of all this is to, again, show that you can eat well for little money IF you can use your creativity and figure out how to use the food that is available to purchase. I figure it is often the lack of knowledge in how to cook real food that contributes to eating poorly. Just my thoughts.