I love fermented foods. Their taste, their crunchy texture, the way they combine with a meal and how they are so damn good for our gut. Probiotics are big. Check out some related articles at the end of this post.
I think fermented food is the kale of last year.
And well, I love kale too. I can also sit and eat a half a pound of toffee, specifically the Hedgehog toffee that we started carrying, selling and sampling at the shop. I’m pretty well rounded that way:)
I have not only made my second batch of sauerkraut without having to look up maggot in the back of the book, The Art of Fermentation, but we have also eaten it. And liked it. go me.
I recommend Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, also Sandor Katz,
for the basics of fermenting and recipes. And I’d love to hear if you have any recommendations or favorite combinations. Kimchi is next on my list.
I thought it was a tad salty but I think I came up short on the 5# of cabbage for the 3 T of salt used. I ended up using the jar filled with water sitting on top of mini ramekin method. Don’t laugh. It worked and kept the brine above the shredded material which is really one of the main objectives. The other is really packing it down firmly with your hand balled up in a fist. I’m interested to know if anyone has use a pickle press.
I kept it in the pantry covered with a dish towel and rubber band. Don’t worry I’m not selling it in the shop. It looked like this after four weeks. There was a very acceptable amount of scum and no mold.
I loved chatting with a customer today talking about everything one can ferment. She spoke of her great uncle who was fermenting garden produce more importantly to survive the winter than be hip and replenish his gut with pre and probiotics. She’s been enjoying fermented cauliflower which I hadn’t thought to do.
With the success of the first green kraut last month, I went on with the red. I tried the mandolin but that was not happening. I chopped this by hand.
Fermenting really isn’t hard but a few failed attempts is rather discouraging… Come on over Hannah. We’ll see you get your ferment on track!
A little dried out, it required the addition of two cups of brine. (ratio is 1 cup to 1 T salt). I got suckered into trying this fancy set up, called the vegetable master no less, from Cultures for Health. A little pricey for a mason jar and plastic air lock, oh and the three glass disc weights. It lets the gas escape while keeping air out. If it’s amazing, I’ll let you know.
I also put my third head of red cabbage through the food processor as I didn’t feel like cutting it up and just having cut it from its base, it produced it’s own beautiful brine. That’s what it looked like in the garden.
I was lazy on the hand cutting BeCAuSE…I was working on some sourdough pizza. Do you think it’s better for you if you eat fermented organic white flour? I’d like to think so. Here’s a peek at it. I cooked it on the grill on a pizza stone at about 550°F. Honestly, I don’t know if a post will follow unless you beg. All toppings were from the garden except the mozzarella. Someday it will be too.
Back to veggies… Also inspired by Sandor Katz in July at Firefly Kitchens in Seattle, I did have a go with my multi colored carrots. Lunar white, red dragon and several nantes types.
They produced a sufficient amount of their own brine. Once again, I’m employing the jar in a jar method.
With the dish towel and rubber band.
I rounded out the project with a carrot beet mix with a little white onion and a dash of fresh ginger…no pic. It’s basically purple.
Here’s to a healthy gut…
This time last year: