This group pounds kraut in the crocks on its journey to being sauerkraut. Sumbitted by Bill WisnauskasThis gentleman is using a homemade shredder to shred the cabbage to be used in the sauerkraut.  Submitted by Bill Wisnauskas

Sauerkraut party

One recent picture-perfect October day, more than 75 relatives, neighbors and Knights of Lithuania friends gathered at the home of Armand and Pamela Bouthillier in Erving for the much anticipated sauerkraut party. Their home is in a beautiful setting with a lovely brook running through their property, accessible by a beautiful wooden bridge. 

About 15 women and men worked the process. First, the 800 pounds of winter cabbage had to be cut and cored followed by the shredding, with homemade shreds placed in crocks, small and large. The cabbage is then placed in the crocks with layers of salt, sliced apples and caraway seeds, and pounded with wooden mallets until natural juices appear, followed by the same process until the crocks are filled. In about a month, the kraut is ready. All was done by 7 p.m. 

Pam and friends prepared a fabulous buffet fit for royalty.

As a special attraction, daughter Emily and a friend entertained us with a great show of Near East dancing accompanied with Arabic music. 

Armand and Pam donate their kapusta to many parish functions at the St. Francis and all present took home containers of the great treat. 

Growing up, I remember our family sauerkraut parties and all had our chance at the shredding and pounding. 

Kapusta and ribs was our family’s Saturday treat.

Thank you, Armand and Pam, for another great day in the country and I’m waiting for next year’s excursion to the countryside.

Athol Daily News

PO Box 1000
225 Exchange Street
Athol, MA 01331
Phone: (978) 249-3535

 

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