I may be 49 y/o but I need a grandma to teach me these things. Both my grandmas passed when I was too young to appreciate them and Mom left me early too. Thank God for your shows and for all the TH-camrs out there that post these kinds of vids.
Thank you for getting in touch with the things that really matter. Today it's rare to see people draw wisdom from our elders. I'm 52 and nothing means more to me than learning from those from days gone by. It would serve us all well to return to that way of living! Much thanks again!
Thank you I apprciated this segment emmensely. We need more people reminding all of us to value those who have gone before. I am 7 of nine children and grew up with older parents and older relatives...the stories recipes and life carry me through the darkest of days. God bless you and all you and KY do to keep us grounded
I am going to try making Sauerkraut for the first time this week using Lois's method . Waiting for the sign to be above the heart, hope mine turns out . I really enjoy your show.
At the 5:28 mark when he says "So you're 92" my jaw just dropped... now way in Hell is she 92!! I was thinking maybe late 60's at an absolute maximum!? WOW
Pork roast or pork shoulder steaks slow cooked in sauerkraut until the meat falls apart. It picks up that tangy flavor and the kraut picks up the pork flavor. Holy cow! In the oven covered with foil or in the crock pot all day long. No other seasoning needed.
God dam i hope im that spry when i get old love this lady to death reminds me of the lady next door where i grew up i will be making these pies for sure
Awesome video I enjoy your show, I was wondering about the saurkraut , does she just screw the cap tight and leave it or does she pressure can them ? Thank you.
Russell Petty just hand tight...as it ferments, gasses and liquid needs to be able to escape under the lid. The old way was in an open crock covered with cheesecloth. think of the lid just being there to keep dust out.
I didn't see her put anything in bowl except for Flour and milk.....I can't believe there was nothing else.....Did she add other ingredients but it wasn't shown? Thanks
I may be 49 y/o but I need a grandma to teach me these things. Both my grandmas passed when I was too young to appreciate them and Mom left me early too. Thank God for your shows and for all the TH-camrs out there that post these kinds of vids.
Thank you for getting in touch with the things that really matter. Today it's rare to see people draw wisdom from our elders. I'm 52 and nothing means more to me than learning from those from days gone by. It would serve us all well to return to that way of living! Much thanks again!
Thank you,and bless your heart for gathering old time information and not letting that information become lost forever.
Thank you I apprciated this segment emmensely. We need more people reminding all of us to value those who have gone before. I am 7 of nine children and grew up with older parents and older relatives...the stories recipes and life carry me through the darkest of days. God bless you and all you and KY do to keep us grounded
You have got to have one of the most educational channels on TH-cam.
This is just precious!!!
I am going to try making Sauerkraut for the first time this week using Lois's method . Waiting for the sign to be above the heart, hope mine turns out . I really enjoy your show.
these are awesome! thank you Miss Helen!!!!
Oh, that intro never gets old......
The best show on TH-cam!
thanks so much great video and great people
Delightful video!!!
Great. Thank you for sharing
Would buy a dvd boxed set if it were available great show have watched for years
I loved your show!
At the 5:28 mark when he says "So you're 92" my jaw just dropped... now way in Hell is she 92!! I was thinking maybe late 60's at an absolute maximum!? WOW
Just a suggestion for Tim and nicki , put a rubber mat under any bowl that Tim has to stir , it will hold the bowl in place .
Thank you!!! Still figuring this one-armed stuff out 30 years after, thanks to kind folks like you!
In Korea they make "sauer kraut". They call it "kimche". There isn't just one type of kimche. They make many types.
Pork roast or pork shoulder steaks slow cooked in sauerkraut until the meat falls apart. It picks up that tangy flavor and the kraut picks up the pork flavor. Holy cow! In the oven covered with foil or in the crock pot all day long. No other seasoning needed.
God dam i hope im that spry when i get old
love this lady to death reminds me of the lady next door where i grew up
i will be making these pies for sure
I think i have seen a version of this on your other show
Awesome video I enjoy your show, I was wondering about the saurkraut , does she just screw the cap tight and leave it or does she pressure can them ? Thank you.
Russell Petty just hand tight...as it ferments, gasses and liquid needs to be able to escape under the lid. The old way was in an open crock covered with cheesecloth. think of the lid just being there to keep dust out.
For how long? When will it be ready to eat?
I wanna try to make some sauerkraut. But I need some more info on these signs. I looked and I seen something about a new moon. But not sure. Thanks
How long before it is ready?
I didn't see her put anything in bowl except for Flour and milk.....I can't believe there was nothing else.....Did she add other ingredients but it wasn't shown?
Thanks
She used flour, milk and some oil. She doesn't measure so we are unsure of the exact amount!
+Tim Farmer When is it ready to eat? How long do you have to wait?
does Lois heat her lids before putting them on her jars?
She mentions that she cleaned and sterilized all her jars
what gives the sauerkraut the flavor? she didn't add anything but salt and water