The Art of a Satisfying Life | Clean & Serene Living in Retirement

Описание: Hello and Welcome to Vera’s Slow Living!


In this video I am sharing my deep cleaning decorating as I welcome a new carpet into my home, reorganize my living space, and enjoy the little pleasures of homemaking.

You’ll join me in the kitchen for simple food prep, catch up on ironing and light sewing, and find inspiration to keep your own space peaceful and tidy.

Whether you’re retired, living solo, or just love slow living, I hope this video brings a sense of calm and motivation.

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🥬 Simple Homemade Sauerkraut (Small Batch)

This is my go-to way to make sauerkraut using just one head of cabbage—perfect for small households. It’s easy, budget-friendly, and delicious!

Ingredients:
• 1 medium head of green or white cabbage
• 1½ tablespoons sea salt or pickling salt
• 1 teaspoon pickling spice (optional)
• 1 bay leaf
• A few sprigs of fresh dill
• Additional brine if needed: 1 teaspoon salt per 1 cup of water

Instructions:
1. Chop the Cabbage
Roughly chop the cabbage into bite-sized chunks or thin shreds, depending on your preference.
2. Salt and Rest
Sprinkle the salt over the cabbage in a large bowl. Let it sit for about 30 minutes—this helps draw out moisture.
3. Massage the Cabbage
After resting, massage the cabbage for a few minutes until it softens and releases its natural juices. You can do this a couple of times if you’re busy and doing other things.
4. Pack into Crockpot or Fermentation Vessel
Transfer the cabbage into a clean crockpot (or glass jar or fermenting container). Press it down firmly to remove air pockets.
Add the pickling spice, bay leaf, and fresh dill in between the layers for flavor.
5. Add Brine (if needed)
If the cabbage doesn’t produce enough liquid to stay submerged, pour in extra salted water (1 teaspoon salt per 1 cup of water) until everything is covered.
6. Weigh it Down
Place a weight on top (like a clean glass jar filled with water or a ceramic weight) to keep the cabbage submerged under the brine.
7. Ferment
Cover loosely with a clean cloth or lid (not airtight), and let it ferment at room temperature for 7–10 days. Taste it after a week—it should be tangy and slightly sour.
8. Store
Once it’s fermented to your liking, remove the weight and pack the sauerkraut into clean jars. Store in the fridge, where it will continue to develop flavor and keep for several months.

🌿 Tip: The longer it ferments, the tangier it gets! You can eat it raw, add it to sandwiches, or serve it with potatoes and sausages.

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