We haven’t done this yet, but we have been long-time users of apple cider vinegar and I’m thrilled to have run across a recipe that looks like a way to use those apples that are falling off our tree, and to use up all those peels and whatnot leftover when making apple pie and other treats.

Get hold of a wide mouth jar or crock, with a cover for it, and fill it up with peelings, cores, and bruised apples left over from making juice or apple sauce or whatever. Cover with cold water. Place the lid on the crock and put it in a warm place.

Occasionally, lift the cover and add whatever additional peels, cores, and apple pieces.

Strain off the froth as you go.

When the vinegar smells and tastes right (you will be the judge of that), strain out the apple pieces. Pour the liquid into steralized bottles and cap or cork. You could use jars, as well.
There are piles of things you can do with apple cider vinegar that promote good health. We’ll look at some of those ideas in future blogs.

Our son Conrad is making sauerkraut the traditional (non-cooking) way.  Basically, he sprinkled Celtic Sea Salt on chopped cabbage and stored it away for 2-3 weeks to cure. 

We had some tonight– just a taste– and it was delicious!  Maybe it just tasted so fresh and tasty because I've been becoming rather bored on this raw food diet that we are eating, or maybe it is truly delicious– not sure. 

As a young adult I wasn't keen on sauerkraut. Most of the sauerkraut I ate had been cooked and contained vinegar, setting my teeth on edge.   My German mother-in-law used to cook it and stink up the whole house (in my opinion).  Then she would tell me (if I were pregnant) that it was too bad, but I couldn't eat sauerkraut.  Secretly I was rejoicing.

Now I seem to have developed a taste for the stuff.  Good thing, since it is  apparently quite nutritious.  Our son plans to make quite a bit more.

Little known fact: the original sauerkraut came from China with the Tartar invaders.  The German name stuck.