HOW TO MAKE APPLE/CIDER VINEGAR & KRAUT 1900'S RECIPE Fermenting at home

Here are recipes/methods from an old American herbalist, A.L. Tommie Bass as used by his mother in the early 19th century, in the southern Appalachians.
This was a time before doctors could visit..and a housewife had to be the pharmacy to her family..all natural medicine came from the kitchen/hearth.
Cider vinegar and kraut juice are now becoming very trendy..and have been around for hundred's of years, from the "old countries" of Europe.


You will need to use organic and pesticide-free apples, that have not been waxed.  This is a good product to make with "pick your own apples" or farm stand fruit.

Just peel the  fruit and wash thoroughly in running water, 3 or 4 times.
Using a gallon glass jar..add 6 cups peelings.
Top with  1/2 gallon clean fresh water. and seal the top with muslin cloth ( I use rubber bands to secure.

Let it sit in an airy place for 6 weeks ( not in direct full sun).
Strain and then  pour into jugs, also sealed with muslin...2 -3 weeks later a "mother " will from on top.
This you may add to organic apple juice and it will make vinegar quickly.
You can add this 'mother" to any natural, room temp. fruit juice to make into vinegar.

For sore throat
heat 3 cups cider vinegar with 1/2 cup. molasses  and simmer until slightly thickened..cool and bottle. Take just 1 tbsp to soothe any sore throat, naturally.


KRAUT..the juice is used to treat stomach ulcers,  indigestion and colds & sore throat.


Using an earthenware crock...deep wide mouthed jug

use green cabbage or red but don't mix them together.
Shred the cabbage very thinly ( in the old days they used a can with a jagged top).
Layer shredded cabbage in bottom of crock, and sprinkle with sea salt..repeat 2 inch layers & salt until crock is full.
Cover with muslin and a heavy weight ( a ceramic jug filled with dried beans) to squash the cabbage down.
leave for 6 weeks in a cool, dark place with fresh air...top to keep bugs out.

After 6 weeks, mix well and put into sealable containers, covering with the juice and seal ..using sterilized canning jars is fine.

For red cabbage add dill seed as well as salt.

Every family made their own vinegars and kraut