One of the things I found most exciting about the location of our home when we moved here over three years ago is its proximity to the 4-H County Fair Grounds. Ever since we started homeschooling over 15 years ago in the city I have wanted to get involved with 4-H. For whatever reason, it never worked out with the last group of children. However, things are looking up this time around.
Attending the fair has already become a family tradition. Now, we're taking the next step. I totally feel like a fish out of water, but we're putting one foot in front of the other and working our way toward participating with entries into this years fair. Harmony plans to do photography, and Avery is considering entering a collection or a piece of artwork. We'll see where it all leads.
For now, we are enjoying getting together with another family as a farm group similar to the 4-H groups that meet throughout the year in preparation for the summer fair. We are enjoying ourselves now that both of our families are finally well, and we held our first hands on meeting this week. The kids learned about sauerkraut, and we're trying our hands and making our own batch.
I really enjoy cooking with kids. It's such a fun way to learn. This lesson could easily be used to compliment a study in history, geography, food preservation, or even science. Below is the precise lesson plan I followed at our last meeting.
Lesson
– How to Make Sauerkraut
Needed Supplies for
Sauerkraut -
Ingredients:
1 medium head green cabbage (about 3
pounds)
1 ½ tablespoon kosher salt
1 tablespoon caraway seeds (optional,
for flavor)
Equipment:
Cutting board
Chef's knife
Mixing bowl
2-quart widemouth canning jar (or two,
one-quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the
larger mason jar
Clean stones, marbles, or other weights
for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the
cloth
*See attached document for
instructions.
Process of Lesson
-
Bake treat ahead of time, if
desired, or bake together as a group. *I made this
ahead of time, served it to them at the end of the meeting, and then told them that one of the ingredients included sauerkraut. Two
recipes are included to choose from.
Advance prep supplies and
ingredients as desired.
Share the background of sauerkraut
with the kids, and answer any questions they may have.
Make sauerkraut together.
Handout recipe for Bratwurst and
Sauerkraut for use at the end of fermentation of their sauerkraut.
Serve the snack.
After they've stated how good it
is let them know sauerkraut is one of the ingredients. :)
Background –
Sauerkraut has been made and used for centuries in various cultures.
The word sauerkraut means “sour cabbage” in German. It is made
through a process called fermentation where you combine shredded
cabbage and salt and allow it to sit, or ferment, for several days.
In history this method was used to preserve food for long periods of
time such as the long winters experienced in Germany. Sauerkraut is
very high in vitamin C and was often taken on long sea voyages as a
treatment for scurvy, a disease common among sailors from lack of
vitamin C.
The Chinese are credited with the
creation of sauerkraut over 2000 years ago. They used to ferment the
cabbage in wine, but over the years it was discovered that using salt
produced a better tasting product.
There are many traditions around the
world that involve eating sauerkraut. The Dutch eat a special
Chicken dish stuffed with sauerkraut at Christmas as well as a
special dish made with pork and sauerkraut at the New Year. Many
cultures also believe it is good luck to eat sauerkraut at times of
celebration like Christmas, New Year, graduations and other family
celebrations.
Worldwide more than one billion
servings of sauerkraut are eaten each year. Two out of three
Americans eat sauerkraut on a regular basis. Sauerkraut can be eaten
hot or cold and can be included in recipes from soups and sandwiches
to burgers and casseroles, and even smoothies and desserts!
Snack Choices and
Ingredient Lists -
Sauerkraut
Brownies
¾ cup salted butter
1 ½ cups sugar
3 eggs
1 tsp. Almond extract
½ cup + 2 Tbsp. Flour
½ cup + 2 Tbsp. Unsweetened cocoa
powder
1 – 16 ounce package sauerkraut,
rinsed and drained
1 cup water (approximate)
½ cup whole pecans
½ cup butterscotch chips
Crunchy
Date Bars *This is the recipe I made. I used GF All Purpose Flour.
2 cups (1lb. Package) pitted dates
1 cup sauerkraut, rinsed and drained
½ cup packed brown sugar
1 tsp. Cinnamon
2 ½ cups water
1 cup chopped walnuts
1 tsp. Vanilla
2 ½ cups sifted flour
¾ tsp. Salt
1 ½ tsp. Baking soda
1 cup packed brown sugar
1 cup rolled oats
1 cup butter
Resources:
Eat Your Way Around the World by
Jamie Armini, pg.44
