There is always something to be done around the homestead, and sometimes there just aren’t enough hours in the day for The Parents (aka The Working Parents) to get it all done! Ever since our girls were little and we began to homeschool, I have always also worked part-time (and for a few years full-time.) Talk about needing some extra hands to help out!
1. Start Early
As soon as the girls were old enough to use them, we bought them their own tools: hoes, rakes, gloves, hammers, nails, drills, screws, paintbrushes, paint and small pieces of wood. They created at will, and what they made was often times messy, but always awesome. Since we involved our girls in most everything we did around the homestead, they watched and learned. Even when we thought they weren’t watching, they were; and not only were they watching, they were remembering.
Kate getting her garden row ready. She’s about five years old here.
Add cranberry for a great holiday twist!
Sauerkraut is one of our super foods! Fermented foods contain beneficial probiotics which help with digestion, and overall immune support.
Unfortunately, you don’t get the same benefits from sauerkraut that you buy at the grocery store; it just doesn’t have time to ferment properly before being packaged and sold, and the fermenting process is what creates all those good-for-you probiotics!
Making sauerkraut is simple and easy and is one of the best recipes to start with if you are new to fermenting foods. I’ll tell you how I got started fermenting foods. Years ago, I read the book Nourishing Traditions and began learning about the health benefits of fermented foods. The first thing I tried to ferment was shredded carrots in a mason jar, covered with cheesecloth. I followed all the steps and watched my carrots religiously, however, nothing really seemed to happen. I tried making kimchi once after that and that, too, was a disappointment.
Fast forward a few years to the day I went to a fermenting class with a friend. It was an “aha!” moment for me when they showed us a tiny little gadget called an airlock. Where had this been al my life? This simple gadget is the key to making safe, delicious fermented foods.
This tiny gadget is the key to making safe fermented foods
You can purchase a pre-made five-gallon bucket (or larger!) that will come with the grommet and the airlock, or you can make your own. Simply drill a hole, place the grommet inside, but be certain it is tight-fitting, and insert the airlock. Voila’! You are ready to make sauerkraut.
Now it’s time to get to work. Gather the following items and sanitize everything before you begin:
- food-grade five-gallon bucket with lid, grommet and airlock
- about 5-7 pounds of shredded cabbage
- non-iodized salt (2 teaspoons per pound of veggies)
- spoon, stamper or something else to submerge the cabbage (or use your hands!)
Step 1. Shred your cabbage. Use green or red cabbage or a mixture of both, add shredded carrots, shredded apple, or whatever your heart desires. Toss in some aromatics like juniper berries, or even cranberries for the holidays. Mix it up. You can’t go wrong!
Step 2. Transfer cabbage (and other veggies or aromatics) into your bucket, add salt, add enough water to cover the vegetables and mix well. I put rubber gloves on and get right in there with my hands. It is very important to use non-iodized salt. sometimes known as “cheese salt”. Iodized salt does not allow fermentation to occur.
Step 3: Weight your veggies. I place a medium-sized ceramic bowl in a ziplock bag and place this over the vegetables to keep them submerged in the brine. You can also purchase weights for this purpose, but I have never found them necessary.
Step 4: Place the cover on the bucket and let the magic happen!
Check every other day or so to make sure your vegetables are submerged in the brine. Active fermentation will cause them to rise up. Be sure to check for mold. You cannot see or smell mold, but you will feel it, and it means that oxygen got in. If you feel a slimy film over your vegetables, throw it out. It is okay to see a film over your veggies, but that film should not be slimy! Remember: when in doubt, throw it out!
The longer your sauerkraut ferments, the stronger the flavor will be. Test it every day and remove it when it is perfect for you. We like our sauerkraut fairly mild, so we usually remove ours after about 7-10 days, but you can leave yours fermenting for up to 30 days.
After you transfer your sauerkraut to mason jars or containers, if you have leftover juice, be sure to save it! This juice is wonderful for gargling with if you have a sore throat.
Strain and save your leftover juice!
Store your sauerkraut in the refrigerator or water-bath can, which is what we do!
Hurricane Harvey victims who use Seton Homeschool
materials or Our Father’s World
materials can contact these companies for free replacement materials. Our Father’s World will send free curriculum to anyone who lost ANY curriculum, from ANY publisher!
Please share this with anyone you know who needs this information.
If you would like to donate any of your used curriculum to help hurricane victims, you can also contact the Home School Foundation here.
This past July we took a trip to Kentucky, fueled by our eleven-year old’s enthusiasm for all things Breyer. She had wanted to go to the Breyer Horse Festival for years. We figured, why not? We left in July, during the worst heat-wave of the year, and headed north. Our trip consisted of stopping to see the girls’ aunt and uncle in Atlanta on the way, and seeing The Ark Encounter. On the way back we made a stop in Asheville, and, finally back home again. But this post will be about the Kentucky Horse Park and Old Friends Farm.
We knew we’d have an amazing trip, because this is what we saw before we left.
We left early on Thursday en route to Atlanta to see Aunt M and Uncle B along the way. We stayed the night in Atlanta and left the next morning, headed for Georgetown, KY!
Seeing this sign brought back so many memories for me! I went to college and graduate school not far from Saratoga Raceway, and lived there for ten years before moving to Florida. Every summer you’d find me standing by the rail, watching the horses race. I didn’t bet much, (what college student can afford it?) but I absolutely loved going up to the track at dawn and having breakfast while watching the exercise jockeys work the horses. I can’t even say how many famous horses I saw run there.
Here we are at the Kentucky Horse Park!
We made it to the Kentucky Horse Park and the Breyer Festival 2016. We followed many cars and minivans in decorated with “Breyer Fest or Bust”. We were excited!
The Breyer Fest was a bit of a disappointment for us. I guess we were expecting more activities, and less spending opportunities, especially since the tickets to get in were not cheap. To this practical-minded mom, I saw it as a big outdoor Breyer store. My girls enjoyed browsing the shopping area, but we could have done that anywhere (or at home online!) The part that we enjoyed most was seeing the retired racehorses. And this led us to visit Old Friends Farm, which, lucky for us, was right down the road!
The sweet boy, Silver Charm
Old Friends Farm is a thoroughbred retirement home and is a beautiful place with a serene and happy energy. We called ahead to book our tour and when we arrived found that our group was very small (they keep them small so that visitors have an intimate experience with the horses). Our tour guide, Laura, was terrific and to our surprise we were joined by Michael, the owner and founder of the farm. The tour took about an hour and a half and we didn’t want it to end (even though we were in a once-in-every-few-decades-heat wave!)
Please read more about Michael Blowen here. If you ever wanted to support an organization, this would be the one! The information we learned about each horse was incredible and I wish I had kept better records of who we saw, who we got to pet and love and feed. I know I saw some of these guys race at Saratoga years before.
I tried to keep up by making notes on my phone about each horse, but being the horse lover that I am, that quickly feel by the wayside; I didn’t want to miss a moment with these amazing animals, and I was right up front ready to stroke and feed and whisper sweet-nothings to these beauties.
Michael and Silver Charm
It was really fun for us to hear Michael’s story about how he got started rescuing these horses, and his love for them was palpable. I think if we lived in Kentucky, we’d definitely volunteer here!
We loved this farm and can’t wait to go back again.
Diane from the HECOA puts this on every year and it is fantastic! It is an online summit which includes speakers on topics such as teaching fractions, finding scholarships for your college-bound students and much more. Plus it’s FREE! The dates this year are September 6-20.
Go here to sign up.