Archives for posts with tag: Cabbage

Various cabbage greens gathered from the winter garden for our Christmas dinner.

Brussel sprouts, green and black kale, broccoli, chinese cabbage and some regular old young cabbage.

Now for some pickled cabbage.   

Clean and shredd and add 1.5% salt 

Mash and pack into jars and let ferment at least a month 

13 kilos of soon to be sauerkraut spiced with garlic and juniper berries 

It’s that easy! 

A city park in LuleĆ„. 


Vegetables near the polar circle! Amazing! I wish my garden was this nice. They probably start the plants really early indoors, plant out under fleece, and use a lot of chemicals. There are of course, a lot less bugs up here, and a lot more midnight sun. 


The forth crop circle (the caged garden) is the last area that needs some digging and turning over to be done. But there are vegetables still growing there.

Onions and red beets

Swiss chard


Red swiss chard

Green cale

Black cale

A little more harvesting, and then I’ll finish digging for this year. The cales last longest and should last until Christmas, so that area will get finished in the spring.

Last week, before the so called blizzard, I picked the last winter cabbage from this garden for this year.

They would have probably been twice as big if it hadn’t been for the drought all summer. Nice and bug free anyway. And fine for making a batch of sauerkraut.

5 kilos of cabbage fit snugly into 2 x 3 liter jars.

There are a lot of the green leaves this time and lots of stems. It should turn out more crunchy than usual.

A new cabbage cage is done and placed over a row of young yew for winter protection in case deer get the idea they want to rub their horns on the fragrant evergreens. It’s happened before.

In the summer the cage will go over a bed of brassica. It has a loose removable top making it easier to trim the plants inside, harvest and weed.

Winter has definitely arrived. It was minus 18 degrees centigrade this morning. I’m very glad I got all my digging done in time. Now the garden will go into a rest period until the weather warms up again in march/april next year.

My next main winter project will be to make a couple of cabage protection cages and to make a large batch of lactic pickled carrots. More on that later.

Our one and only winter cabbage this year.

Last year we got a lot of large solid winter cabbages and made a big batch of sauerkraut in november. This year the spring cabbages were great, and we turned them into sauerkraut already in august. Last week we had to buy a bunch of winter cabbage to make more sauerkraut, and we’ll probably do it again soon.

The other members of the brassica family did fine, but the winter cabbage got curly leaf virus. We pulled up all the infected ones and replanted, but it was a bit too late, and they didn’t develop as they should have because of the rainy summer.

This one fine specimen will be used in many dishes. For dinner we made dolmas with steamed cabbage leaves stuffed with a rice, tofu, vegetable and soya mixture, baked in the oven. They were better than usual.

The sauerkraut we took to the market sold out very quickly. We have more of the summer sauerkraut, but we decided we needed to make more as soon as possible. Our own winter cabbage did very poorly in the garden this year, so we stopped at a supermarket on the way home and bought about 15 kilos of ecologically grown cabbage and had a sauerkraut making party in the evening.


The result was about 15 liters of sauerkraut that will be fermented and ready to eat after at least 6 weeks.

For a simple recipe go to my blog ‘Sauerkraut’ from 15 august 2012.

Time to make sauerkraut. The summer cabbages I picked the other day started looking kind of ratty. So an evening sauerkraut session was in order.

Here’s what I use:
Caraway seeds
Juniper berries

Cabbage shredder
Preserving jars

Now to the work:
– clean cabbages
– shred them
– weigh up one kilo
– mix in 15 grams seasalt (1.5%)
– put in crock and pound/press with stamper
– continue adding cabbage/salt mixture and stamping till all is softened
– mix in herbs and spices
– put in canning jars
– seal and label
– place in room temperature for 5 days
– then place in cool room
– ripe to eat after about 5 weeks



Mixing salt

Sealed for fermentation

This is a natural fermentation by lactic acid producing bacteria. Sauerkraut is traditional to eastern europe and asia and the national dish of Germany.

The most popular spice used is caraway seeds. We often make sauerkraut with the addition of only juniper berries, but many jars get different spicings. This batch has a couple of jars with caraway and garlic, and one jar is an experiment in kimchi making, where I mix the basic cabbage salt mash with shredded carrots, white radish, ginger, garlic, and red pepper. Other vegetables, herbs and spices can be added as well.

There are an infinite amount of variations to this recipe.