CABBAGE TO KRAUT

Hope Hose selling homemade sauerkraut

BY MAUREEN ACQUINO — Express Staff Writer
LOCK HAVEN — Hope Hose knows its sauerkraut.

The local fire company, located on Church Street, is elbow deep in kraut this holiday season after making about 700 pounds of the traditional New Year’s treat.

According to Earl Culvey, Hope Hose member and leader of the sauerkraut project, the company starts with whole heads of cabbage sold in 50 pound bags from Lucky 7. They then shred the cabbage and put it into plastic bins, where they add salt and water and let it sit.

Randy Gillen, Hope Hose member, said that the process of making the kraut started in late September. Culvey said that about eight hours goes into making the kraut and the rest of the time is used for the kraut to become sour.

Culvey said about 10 Hope Hose members pitch in to help with the making and the bagging of the kraut.

“It’s a great way to keep the guys together,” said Gillen.

The tradition of eating sauerkraut on New Year’s Day has origins in the German culture. It is said that pork was chosen for the meal because a pig uses its snout to push forward and people liked the idea of moving forward into the new year.

Sauerkraut, German for “sour cabbage,” was chosen as a side dish to promote wealth and good luck in the upcoming year.

The company’s recipe is simple, said Culvey. Just cabbage, salt and water are mixed together. Although simple, the mixture seems to be a hit. “Last year we made about 400 pounds and sold out,” said Culvey. “This year we sold 30 or 40 gallons before it was even made.”

Those interested in purchasing kraut may call Hope Hose at 748-5958 or stop at the firehouse.

Culvey went on to say that the kraut would be available right up until New Year’s Day or until it sells out. The cost is two dollars for a quart and seven dollars for a gallon. According to Gillen, the money raised goes toward upkeep of the station.

This is the second year that the company has sold the sauerkraut and they intend to make this an annual tradition.

Said Culvey: “As long as we have people ordering and the guys to help, we’ll be making it.”