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Sauerkraut

Sauerkraut – literally translated, means “sour cabbage”, and that is exactly what it is. I’ve heard some refer to it as ‘pickled’ cabbage, but to be clear – it is fermented, not pickled. What’s the difference? Well, I’ll admit they may be similar in taste and features perhaps, but it is in the process by which that sour taste is achieved, that we find the difference. Pickling for example, is a method of preserving foods in acidic liquid like vinegar. One type of fermentation is the process of using naturally occurring good bacteria to produce lactic acid, which in turn breaks down the sugars or starches in a food turning them into acid. This is the fermentation used in common foods such as sauerkraut, kimchi, yogurt and even sour dough bread.

sitting on the counter to ferment

Why do we care? Fermentation produces PRObiotics, which support the body in building and maintaining healthy bacteria and other helpful organisms in the intestinal tract. This beneficial bacteria promotes a healthy gut and good digestion, which ensures we get the best from the foods we consume. PREbiotics are a source of food for your gut’s healthy bacteria. Both are necessary for good health. It starts to get very complicated but the process of making sauerkraut is super easy, and since the benefit of eating fermented foods is good health, we really should try to add more of them to our diet.

Although one most often thinks of sauerkraut with eastern European foods like Ukrainian, Russian or German, the process of fermentation actually originated in Asia with something very similar. It is believed the Mongols brought the preservation process with them to eastern Europe during the conquest of the 13th and 14th centuries. As a cold weather crop, cabbage does well in northern climates, and fermenting it is a brilliant food preservation technique. It was readily adapted by those eastern European countries we associate it with.

When we (in my house), first made sauerkraut many years ago, we followed a process of layering finely shredded cabbage with pickling salt and pushing it down to produce liquid which the salt drew from the fresh cabbage. I have since learned that a little bit of patience mixed with the same ingredients, allows the salt to do its thing with a lot less manpower. And when we first made sauerkraut we did a big batch – like we did everything in those days. When you have a big family, big batches of everything becomes the habit. But as life went on and family dynamics have changed, I’ve fallen in love with small batch preserving when its to my benefit. Since cabbage is in season from late summer through early winter, it is easy to make up a single quart here and there. The key is ‘patience’. The #1 rule with sour dough is “don’t try to rush the sourdough“. And the same principle applies to fermentation of any type. Don’t try to rush it. Don’t forget about it, but don’t rush it.

Health Benefits

Fermentation multiplies nutrition and health benefits far beyond those of fresh cabbage. Cabbage is already a good source of vitamins C and K, but the fermentation which transforms it into sauerkraut increases the bioavailability of nutrients, making it even more nutritious than the original cabbage. Fermentation is a process during which microorganisms on the cabbage digest its natural sugars, converting them into carbon dioxide and organic acids. It starts when yeast and bacteria that are naturally present in the air, the cabbage itself, and even your clean hands, come into contact with the sugars in the cabbage. Sauerkraut fermentation creates conditions that promotes the growth of probiotics (good bacteria). This helps make foods more digestible, increasing your gut’s ability to absorb vitamins and minerals.

Maintaining a healthy gut helps prevent the growth of harmful bacteria, improving our immune system. Its a natural way of putting your body in the best position possible to fight disease.

It is a good source of Vitamin C, calcium and magnesium and an excellent source of dietary fiber, folate, iron, potassium, copper and manganese.

Top reasons to eat Sauerkraut
1 – improves digestion by introducing healthy bacteria important to proper gut function
2- excellent source of vitamins and minerals including fragile ones like Vitamin C
3 – low in calories
4 – high in soluble fibre
5 – it tastes great and is very versatile to incorporate into meals

How to Store Sauerkraut:
Although you can preserve it in a hot water canner, the heat damages the vitamin C and naturally occurring enzymes as well as the live lactobacilli. Since it will last months in the fridge – it is my preference to simply refrigerate it and use it throughout the winter.

Store bought vs homemade:
Now don’t get me wrong. I appreciate having healthy foods available commercially. And certainly, store bought versions are often the only way many people will get them. But, as with most things, store bought sauerkraut is considered to be less nutritious compared to homemade sauerkraut – mostly due to the necessary processing. Store bought sauerkraut has to be preserved somehow of course, and so must undergo a pasteurization during canning. This eliminates live probiotic content – which is one of its main benefits.

Store bought benefits: availability, shelf stable, still low calorie, still a good source of soluble fibre and non water soluble vitamins and minerals. Tastes good.
Homemade benefits: easy to make, will last in fridge for a long time, still low calorie, still a good source of soluble fibre and ALL original vitamins and minerals (including VC). Rich in antioxidants and live enzyme probiotics. Tastes better.

Having said all that, I was in the Maritimes recently – in a grocery store, and saw some ‘fresh’ sauerkraut in the refrigerated part of the produce department. Did my heart good. If you’re gonna buy sauerkraut, look for this HIGHLY better option.

history

Eating sauerkraut played an important role in preventing scurvy in the early days of sea travel. Scurvy – the scourge of the seas in its day, resulted from an absence of vitamin C in the diet. Symptoms begin after a month, and the only prevention and cure for it is Vitamin C. It was the primary cause of deaths between 1500 and 1800 — on sailing ships around the world. It was so common, that a 50% death rate on every voyage from scurvy was assumed and planned for.

Long before it was understood ‘why’, it was discovered that sauerkraut prevented scurvy. Scottish naval surgeon James Lind noticed that scurvy was linked to a diet which was severely limited. He began testing various foods and noted that citrus fruits provided the quickest and most effective cure for the disease. However, citrus fruits were not readily available in Europe, and it was impossible to keep fresh fruit on a sailing ship for months at a time.

Experiments using different types of food on sailing expeditions began in earnest, and famed Captain James Cook drew the lucky straw with sauerkraut in 1768. He was outfitted with almost 8000 pounds of the fermented cabbage, each man being rationed two pounds a week, and at the end of his three years’ journey, returned without a single death attributed to scurvy. An incredulous first! It literally changed the world! The number of lives that were saved with this discovery is unimaginable. A century later, during the American Civil War, physician John Jay Terrell began using sauerkraut to treat the same disease. In times when Vitamin C – the “fresh fruit vitamin”, is not so easy to come by, sauerkraut is a practical and healthful solution.

Let me just stop here for a moment and bask in the wonder of all this. It is amazing to me that ancient people could figure out how to harness the fermentation process and make it work for them. Without the knowledge of vitamins, bacteria or gut health, they came across a food that quite literally not only preserved their lives in winter times of no fresh fruits or vegetables, but preserved their health, enabling them to better digest foods, increasing their body’s ability to absorb important nutrients. And this, in a common farm house of illiterate people. If you are a believing person as I am, this is nothing short of a miracle – Evidence that a loving Father in Heaven cares intently about the affairs of his children.

making it

Making sauerkraut is embarrassingly easy, and I’m convinced when you discover just HOW easy it is, you’ll be making it frequently. It requires no special equipment. Yes, there are things traditionally used, like a crock and a wooden pounder, but you can also make it in a bowl with a potato masher, and stuff it into a glass jar with a lid. And yes, you can use a food processor, but I do not. I prefer to use a large knife and slice it thinly myself. And yes, if you make a lot, you might want to can it, but if you make less, you can still store it for months in your fridge, so I prefer not to can mine – but to take advantage of the full nutritional benefit of raw. Its another example of how eating seasonally is best.

Equipment: Okay I lied, you do need some things.
Get a large, sharp knife for slicing the cabbage.
A cutting board on which to cut it. A large enough bowl to hold the shredded cabbage while you toss it. A container to store it in: wide mouth glass jar or a crock of some sort . . . . I prefer glass or pottery. EVERYTHING SHOULD BE VERY CLEAN OF COURSE. I do not sterilize everything I use, but it is very clean, and cleaned continually as needed, throughout the process.

1. necessary: cutting board, sharp knife,
container to store – jar, corning are with lid, crock …
2. necessary: large bowl or tub to mix the cabbage with salt
3. optional but handy: some kind of tool to push cabbage down with, scraper to help transfer it from board to bowl, canning funnel to help put cabbage into jar

Ingredients:
cabbage and salt. That’s it! Really. That’s it.
For a large head of cabbage – (approximately 5 pounds), you’ll use 3 heaping tablespoons of salt. NOT table salt which contains iodine, but pickling salt, or sea salt. I prefer coarse salt.

The SALT has a very important job – it draws the moisture out of the cabbage, helping to form the BRINE, it causes the cabbage to release fermentable sugars. Salt is also a natural preservative, inhibiting the growth of undesirable yeasts, molds, and bacteria. Through the miracle of nature, the bacteria needed for safe fermentation tolerates high concentrations of salt. Submerged in this brine for a week or more, the cabbage slowly ferments into the crunchy, delightfully sour – sauerkraut.

Some people add dill seed or caraway seed or even use purple cabbage. I think these are great ideas, and one day I might try a single jar of purple cabbage or even dill seed. But I hate caraway seed so that’s never gonna happen.

What causes this transformation called lacto-fermentation?
There is beneficial bacteria naturally present on the surface of all fruits and vegetables.  Lactobacillus is one of those bacteria, which bytheway, is the same bacteria found in yogurt. When submerged in a brine, the bacteria begins to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria.

Since this process is anaerobic – which means ‘without out oxygen‘, the cabbage must remain completely submerged in its liquid during fermentation. This is accomplished by packing it down firmly, and then placing some kind of weight on top. I have used a heavy rock (cleaned and in a plastic bag), plates, smaller glass jars . . . be creative. Find something that you can sufficiently clean, to set on top of your sauerkraut to keep it submerged. The cabbage near the surface wants to float, so I find it useful to place a large outer leaf of the cabbage over the surface to hold it down. Of course you want to ensure the jar or crock is covered at all times with a clean cloth. This allows airflow, and protects the surface.

the glass jars allow you to see the three layers beneath the weight:
1. tightly packed cabbage mixture on bottom
2. folded cabbage leaf to cover cabbage and prevent any
from floating to surface
3. natural brine which is produced from pushing cabbage salt mixture
4. weight of some kind to keep everything safely below the surface
5. cover to protect from evaporation and contaminants,
but not completely airtight

How long does it take?

It could take days or weeks – depends on you, your personal preference, and the temperature of the room you’re storing it in. The cooler the room, the longer the time. I suggest tasting it anytime after the first week. I expect my sauerkraut to be ready in about a month, but testing it weekly will let you know. When you like it, simply put it into the fridge. It will continue to ferment in the fridge too, but at a much slower rate.

In a glass jar, you may see bubbles, foam, or white scum on the surface of the sauerkraut. You won’t see them in a crock, but they’ll be there. All signs of normal, healthy fermentation. The white scum on top can be skimmed off as you see it, in both glass jar or crock. It’s possible that the brine might bubble over during the fermentation process, so best not to pack your containers too full, and have them sitting on a cloth to absorb excess moisture, or a plate to catch it. You should be checking the progress every couple of days anyway. This helps you trouble shoot. If you see white scum, remove it. Taste it frequently with a clean fork to test for doneness. NEVER RETURN THE FORK TO THE SAUERKRAUT ONCE YOU’VE PUT IT IN YOUR MOUTH. GET A CLEAN ONE. Ensure the cabbage continues to be covered by the brine.

image on left: 5 gallon crock free from cracks, filled 2/3 – 3/4 with tightly packed cabbage (approx 3 1/2 cabbages).
Covered loosely with plastic wrap to reduce evaporation and clean cloth.
image on the right: large stone in plastic bag weighing down plate. Beneath plate is cabbage leaves protecting the sauerkraut and preventing any from escaping to the surface.

Troubleshooting

Mould:
We have in the past found mold growing on the surface of the sauerkraut. Don’t panic. This is not rare, as mold typically forms when the cabbage isn’t fully submerged. Simply remove the offending pieces and re-ensure the rest is submerged. The sauerkraut is still fine being preserved by the lactic acid. Be smart though. Yes, a little mold that you can easily remove is not bad news, but a lotta mold that is affecting an inch or more into your sauerkraut IS bad news. That would only happen if you’ve run out of brine. Perhaps your container was too full and the bubble-over, took away too much of the liquid to keep the cabbage completely covered. Or perhaps it evaporated. Be proactive, if you’re running out of liquid you need to address it sooner than later. Better to remove some cabbage to allow the remaining cabbage be fully submerged. You can always eat the mild sauerkraut you’ve removed. Better that, than to risk harm to the batch with reduced liquid.

Adding more liquid:
If you must add more liquid DO NOT add vinegar. I know its tempting because it seems to make sense, but don’t. The sour flavour of fermented sauerkraut comes from lactic acid produced by the bacteria, not from vinegar. NOT the same thing. Vinegar will kill the beneficial bacteria needed for fermentation. On the other hand, a salt water brine will maintain it.

The cabbage will produce its own liquid when salt is massaged into it. As it releases liquid it becomes more limp and able to be compacted down into the jar – squeezing more liquid out of it. You want the cabbage submerged, ideally by at least 2 inches of brine (5 cm). In time, some liquid may evaporate. You cannot allow the cabbage to become dry on top or it will begin to mould.
I don’t recommend using plain tap water, but if that’s all you’ve got, boil it ten minutes first, then cool it. I prefer to use distilled water. Whichever you use, dissolve 1 teaspoon of salt in 1 cup of water to keep from diluting your salty brine. Add enough to re-submerge the cabbage, but don’t use more water than necessary.

Recipe:

1) Remove the ugly outer leaves and discard into the compost. Remove another leaf or two and set aside to use later. I begin by cutting the cabbage in half, then in half again. Remove the core from each quarter, and slice. Slice thinly as you would for coleslaw. Scoop all the sliced cabbage into a large bowl or kitchen tub.

1. choose a beautiful cabbage 2. chop it up
3. sprinkle pickling salt over top 4. toss to coat completely, then set aside

2) Salt: 3 Tablespoons for a large cabbage. Adjust as needed for smaller cabbage. Its not an exact science so don’t stress about it.
Sprinkle salt over top and gently toss to fully incorporate. I use my hands, its just easier.
Massage the cabbage for about five minutes.

It seems like it won’t be enough salt, but trust me, it is. As you toss the cabbage, you’ll see within the first minute that moisture is already beginning to be drawn out of the cabbage. Gently squeeze handfuls of cabbage as you’re massaging it.

pushing the shredded cabbage down with a pounder is very effective. You can watch the liquid rise.

3) At this point, you can cover the cabbage loosely with a cloth and set aside for an hour or more. This gives the salt time to work. When you come back, gently toss it by hand and again, and you’ll be surprised by how much liquid you’ll see. You can even do this the night before if you want. Don’t wast a drop of that liquid, you’ll need it all.

4) Begin packing the cabbage into your jar (or other container) by the handful. I use a canning funnel to make this less messy. If you’re using a jar, this is when you’ll be glad you chose a wide mouth jar, because you may want to put your hand in to tamp down the cabbage with your fist. Pour whatever liquid was produced into the jar with the cabbage.
If you have a wooden pounder (isn’t that a descriptive name?) it will come in handy now to pack the cabbage in easier. Don’t take the name literally and go pounding it – you’ll damage the cabbage. Treat it as gently with the wooden pounder as you would using your own hand. You’ll see more liquid start to form throughout this process. Keep it up till you’ve got at least two inches covering the cabbage. Don’t fill your jar too full. Give it plenty of space to bubble-up in the next couple days.

If you’re using a large crock, allow a good three inches of brine on top, and allow some headspace for the inevitable ‘bubble-up’. If you haven’t allowed room, the liquid will spill over the sides of your container – wasting it. Whatever you choose will probably not be enough, but then you’ll learn for next time, right?

5) Take one of the outer leaves you’ve set aside, fold to fit into the jar, and place on top of the sauerkraut. This will help keep small pieces from floating to the surface and causing your grief later.

placing a tiny jar inside the wide mouth of your sauerkraut jar helps to keep the cabbage cover down, and cabbage submerged in brine

6) Put your weight on top. For a glass jar, consider using a rock (in a plastic bag) or marbles (in a plastic bag), or a small empty jar. For a crock, use a plate with a rock on top (in a plastic bag of course). In a large crock, we filled a plastic bag with water and placed on top to keep everything down. It worked well.

7) Cover with cloth to protect, and allow airflow. Secure.

It is important to keep everything clean throughout the process. Taste frequently over the next few days for a couple of weeks. Never return a used utensil back into the sauerkraut. When you decide its as sour as you want it, simply refrigerate. It should keep fine for three or four months in the fridge, ESPECIALLY as you ensure it stays clean. Never put a fork into your mouth and then back into the jar.

Kimchi Recipe

1 head nappa cabbage
2 Tbsp grated ginger (peeled)
5 cloves garlic minced
2 Tbsp salt
1 Tbsp sugar
1 – 2 tsp red pepper flakes – you choose
2 Tbsp paprika
1 medium carrot julienned
2-3 sliced green onions

smaller amount for 1 quart
1 pound cabbage
1 Tbsp fresh ginger
2 cloves garlic
1 Tbsp coarse salt
1/2 Tbsp sugar
1/2 tsp red pepper flakes
1 Tbsp paprika
1-2 sliced green onions
1 medium carrot julienned

Combine everything in bowl and begin tossing to coat the cabbage well. Add a little distilled water if it doesn’t create enough brine on it own.
Scoop into jar and compress, covering with brine. Add a weight to keep vegetables submerged. Fermentation of kimchi can vary from a few days to several weeks. You’re the boss of when it tastes right to you. I generally let it sit for at least two weeks before it is fermented enough for me. It’s all about personal taste and preference (and the warmth of your kitchen).

Sauerkraut Soup

Sharp and flavourful, comforting. Can be ready in an hour, or simmer longer if you choose.
With meat or without – your choice. If using meat, you can gently simmer stewing beef or pork ribs (your choice(, for an hour. Or you can use prepared broth and later add precooked (leftover ground beef or shredded pork or … again your choice) meat in bite sized pieces.

1 large onion chopped
3 large cloves garlic minced
2 Tablespoons vegetable oil (your choice)
2 large carrots chopped
4 large potatoes chopped
1 teaspoon black pepper
3 bay leaves
10-12 cups beef or vegetable broth – either from cooking meat, or separate
3 cups sauerkraut
fresh sour cream and fresh dill for serving.

Sauté onions and garlic in oil till onions are translucent. Add carrots, potatoes, and black pepper. and toss till coated in oil and lightly toasted.
Add 10 cups of broth (with meat if meat was cooked in it) and 3 bay leaves. Bring to a boil, then reduce heat and lightly simmer till vegetables are tender. If using precooked meat, add while vegetables are simmering.
When all is tender, remove from heat and add sauerkraut. Stir in. You can simmer with sauerkraut in it for about 10 minutes if you want; I prefer not to cook sauerkraut because heat will hurt much of the nutrition. Regardless of whether you cook it or not, let the soup sit for at least 10 minutes before serving.

If desired, serve with dollop of sour cream and a tablespoon of fresh dill in each bowl.
Fresh bread on the side.

Enjoy.

I’d love to hear your sauerkraut experiences, and ways you use it.

Cindy Suelzle

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Late summer days should smell of hot apple juice

We had three apple trees here when my kids were home, and although the apples weren’t great for eating, they made terrific apple sauce, apple juice, apple leather, and apple butter. What we found most useful for our family in those days, was apple juice. The rich, homey smell of apples juicing on the stove was a familiar fragrance that said “Welcome home” on those early days of school in September.

Luke was in elementary school and I worked full time in our family Bookstore. Our apples were generally ready the last week of August. Once we picked them it became a race against time to get them all put up before they spoiled. In the final weeks of summer of ‘that’ year, I was particularly busy at the store. And with everyone busy getting back to school and routine, and homework, the start of seminary, music lessons, and everything else that goes on in a growing family, . . . . . . well, the timing just wasn’t great to take care of a couple hundred pounds of apples. But you gotta do what you gotta do during harvest season right? So we picked the apples as a family on the only day we had all hands on deck, and loaded them into 5 gallon buckets to wait their turn at the juicer. The kitchen and back porch were lined with apple buckets, while we got the steam juicer, canner and jars ready to begin the next phase of our life – a project that once started, we knew we’d be fully committed to till it was finished.

The job fell to Luke and I most of the time. Don’t ask me why. Probably because it mattered to me the most and Luke was still young enough to enjoy hanging out with me. But that might be another story for another time.

We had a system. When we got up in the morning, we’d empty the steamer basket into the backyard compost bin. Then we’d pour off the juice, turn the stove on and refill the basket with stemmed apples cut in half, ensure the water reservoir had enough in it to not boil dry, make sure the flame wasn’t too high, and then go eat breakfast and get Luke off to school. The apples continued to steam over boiling water while I got ready for work. We had already washed and sterilized plenty of 1-quart and 2-quart jars ready to fill, and the canner stood by ready to can the juice. We were pros at this. All should have gone slick as a wick – like it normally did. But this time, during those critical days, I never seemed to find the time in the evening to actually process the quarts of juice in the canner! It didn’t take long before they filled the fridge and then the counter tops, waiting for me to have time to finish the job. Ideally, if I had had even a few days in a row to devote to the project, I could have poured the hot juice directly from the juicer into sterile jars, affix hot sterile lids, and put them into the hot canner immediately. Before new jars of juice were ready to put into the canner, the processed ones would be out and sitting on a clean tea towel to cool. It should have been that easy. And it should have been relatively quick. Two or three days at most. But that week I was just so busy at the store, I simply couldn’t find an extra hour to finish the job. Fruit once harvested however, doesn’t wait. It has no sympathy and no ability to slow down time. And fruit flies? … … Well, lets just agree that fruit flies are a hateful part of summer harvesting.

So we kept it up, Luke and I. Because it seemed like the only thing to do. I would strain off whatever juice we extracted from the morning, then turn the stove off on my way out the door for work.   When Luke got home from school, his job was to take the basket of spent apples out to the compost, dump it and start filling it up again by cutting the apples in half, and removing the stems. Then he’d turn the stove on and begin the water boiling, draining off whatever juice might have accumulated during the day.  After I got home we just continued the process right into the night amidst dinner and homework and our usual routines, finishing off as many steamer baskets of apples as we could, pouring off as much juice as we produced, and taking the pulp out to the compost heap in the backyard to the delight of late summer wasps and hornets. We could get a few more batches done until about midnight, when I’d pour off the last of the juice, turn the stove off and go to bed. In the morning we’d start the whole process over again. The cycle of our days during apple harvest was pretty predictable. Except for the not-getting-them-processed in the canner part. That part was new.

You can imagine that we had begun accumulating a fair number of jars of juice.  The fact that they needed to be processed in the canner began to weigh heavily on my mind, but I simply. could. not. find. the time! “Tomorrow I would.” Always tomorrow.  Well the natural circle of life is a real thing, and it cannot be stopped or even slowed down in a summer kitchen.  One day I noticed a few jars on the back counter had begun to foam. Urgency was added to the heavy weight, but then – the clock and I have never been friends. 

It seemed that with every hour that went by, the juice in some jars was not only foaming at the top, but carbonating. I though didn’t know what to expect from the taste, when I tested them, they were great! Even better than usual. A little ‘fizzy’, but I kinda like ‘fizzy’. I finally had to admit that the word I was looking for, was “fermenting“.   Now in a house like mine, this was not a word I wanted to say out loud but it was pretty evident to everyone what was happening under my watchful eye.  I had zero experience with this type of fermentation.  I had made pickles and sauerkraut, yogurt, sourdough bread and even kimchi, but fermented juice was in a class of its own.  I didn’t know if it could be processed in a hot water canner under the circumstances. I had no idea what to expect from a jar of juice during the fermenting process. What to do? What to do?  I determined that I couldn’t risk canning it, but after two weeks of juicing, and a whole season’s worth of apples, there was no way in this green earth I was gonna waste it.  Waste not – Want not. Right? Only one option that I could see, and that was that we needed to drink it.

Lots and lots of apple juice.  We started with the older ones, the ones at greatest risk of being lost. Apple juice for breakfast, apple juice for lunch and apple juice at the supper table. Carbonated apple juice.  We had a LOT of fizzy apple juice.  And even though we had half a dozen people living in our house, it seemed to be like Elijah’s cruse of oil.  No bottom to it.  It went on forever.  Getting more carbonated every day.   It was delicious! Luke and I loved it. We couldn’t get enough. The others?  Well they didn’t feel the same way. They simply weren’t as ‘invested’ as we were.  They hadn’t spent two weeks juicing apples so they didn’t ‘feel the feels’ when we considered the possibility of having to pour the fermenting juice down the drain. Luke and I soldiered on.

Finally, mutiny started to rear its ugly head, and I started to see cracks in the seams of our otherwise unified wholesome (non alcohol drinking) household.  Other family members began making rude comments regarding the fermentation of the ‘juice’.  They used words like ‘stillery‘, and ‘moonshine‘. Luke and I were all “Yeah whatever! This is GREAT!”  Them?  Not so eager.   As the days passed even I no longer felt that the word “juice” was appropriate, but I sure as heck wasn’t gonna use the “W” word. I had no idea exactly what apple cider was, but I decided it was a safe place between juice and wine so I started calling it apple cider.  Luke was totally supportive. 
“I love apple cider!”  he reaffirmed daily.

Dan and my other kids continued teasing but I brushed it off.  “Sour grapes!”

One day as Luke got the chilled jug of apple cider out of the fridge to set the table for dinner, seventeen year old Zack complained “This again to drink? I’m getting tired of drinking this for ever single meal. And I’m thinking we shouldn’t be drinking it anyway.” 
“Oh lighten up Zack.” I told him “This is as close to wine as you’re ever gonna get.”
“Frankly Mom,” he said as he got himself a drink of water, ” I have NEVER felt the need to get this close.” 

One by one the family dropped off till only Luke and I remained.   True appreciators of this wonderful accidental apple cider we created with the help of a little natural yeast and time. 

One afternoon my sister was in town and stopped in on her way home.  I prepared us a nice lunch, with apple cider of course.  She loved it and helped herself to more.  And then a little more. Three days later she phoned me wanting the recipe … “That was THE best apple punch I have ever had! I cannot stop thinking about it. I need your recipe.”

“Super simple.” I told her. “Nothing to it. You just make apple juice.  Leave it on the counter for a week or two till starts foaming.  Then sweeten with a little bit of sugar and leave for a few more days.  Easy Peasy. (lol)” She didn’t think it was as funny as I did.

Surprisingly, that apple ‘juice’ took longer to consume it all, than it did to create it. But eventually all good things must come to an end.  Even apple ‘cider’. And soon enough the last jar of apple cider was served.  I do believe it was only Luke and me who stayed with it right to the end.  It was a solemn moment when we shared that final glass. We had taken lots of ribbing and name calling along the way, but it was worth it.  Truly that apple cider had gotten better every day, but by Christmas it was only a memory and a funny story.  … … The following summer we had another great crop of apples and while I dreaded the work, Luke looked forward to the smell of apple juice in the house again, and our shared tradition.  “Can we make some more of that apple cider Mom?” he asked. 
“Uh, no I don’t think so Luke.  We can only ever do something like that by mistake once.  After that, …… its not a mistake anymore.  I think we had our day in the sun.”

Today my steam juicer’s second home is Luke’s house, where it continues to live a purposeful and fruitful life.  Luke says that late summer days should smell like hot, sweet apple juice and he’s determined to make sure his boys grow up with the happy memories that that slightly spicy, comfortable fragrance conjures up. The one that smells like “Welcome Home“.  

What are some of those comfy smells that bring back memories for you? You know. The ones that put a smile on your face when you think of them.

Warmly,

Cindy Suelzle