Artifacts of ImmigrationMain MenuIntroductionSettlements and Counties in the Missouri German CorridorTime PeriodsContributorsList of contributors in alphabetical orderHistoric SitesHistoric sites in the Missouri German CorridorIndex of Termsincludes subject, place, time periods, and the ecological theory indicesGerman Heritage Corridor
1media/Deutschheim.small.jpg2016-06-21T16:17:19+00:00Jenny Bossallerf0a5a5dc054ce6f08251b087535c725cb922464eDeutschheim Historic SiteJenny Bossaller38Early Missouri German-American historical site and museumgallery3472016-08-04T05:08:52+00:0038.705N, -91.4355WJenny Bossallerf0a5a5dc054ce6f08251b087535c725cb922464e
This page is referenced by:
12016-08-04T04:49:28+00:00Making Sauerkraut3Sauerkraut grater, Deutschheim historic Siteplain2016-08-04T04:52:40+00:00 Sauerkraut. Germans were known for their sauerkraut, as well as their brats and beer to go along with them. But the reason for the sauerkraut is it’s a way of preserving a food that was necessary for your survival through the winter. It’s said that you needed a hundred head of cabbage per person to survive the winter because there’s not access to a local market to acquire more, if in fact you were short in the amount that you had put up for that season. So they would have raised cabbage and then you cut it on a craft cutter. So you shred the cabbage and then you allow it to ferment in the crockery that you have available, such that all through the winter you have access to vitamin-rich food.
