Archives for posts with tag: Fermentation

A lota carrots to take care of.

We can’t eat them all now and they don’t keep well, so ferment them. We picked out 15 kg nice big ones, washed and peeled and then grated them.

Mixed in salt (1.5%) and flavoring like garlic, caraway seed or ginger.

I picked the early savoy cabbage. I should have picked it about 3 weeks ago. Most of it was beyond use, but I did manage to salvage a few kilos.

In our make-shift outdoor kitchen the weather was nice.

Along with some Tuscan kale and the other ingredients, we managed to get 2 jars.

Almost 4 buckets of cucumbers this week.

Turned into this.

We ran out of jars, so these will have to go to a freind.

Last year we made cucumber pickles until the first week of October. We opened this one to taste today. It’s a test of a mixed pickle with cucumber, onion, garlic, tomato and tiny green pears.

Everything tasted dill – we probably should have opened it more like a month after making.

The early chinese cabbage did very well this year although many have started to flower and others are infested with insects etc. I should have harvested them a couple of weeks ago, and made a big batch of kimchi.

Better late than never.

And some store bought stuff

Chunky style

The summer cabbages are early. They look good, but some are already spliting open and need to be saved for cooking or pickling.

A little trimming and they wonderful sauerkraut.

Summer cabbage is extra juicy, so there was an extra liter of cabbage juice left after filling the jars. Instead of throwing it away I went to the garden and picked about a kilo of small cucumbers, washed, pricked, stuffed them in a jar and used the cabbage juice as the cucumber liquid, with 15 grams of salt added to bring the brine strength up to 1.5%. With dill and garlic too of course.

Another bucket of cucumbers put away – into fermentation.

I’ve been watching the cucumbers grow surprisingly fast this year and now today picked the first bunch to pickle.

The garlic and dill are ready just in time too.

I just wash/rinse the cucumbers, make a few pin holes in them, then put them in a pickling jar along with some flavorings like dill and garlic. I top it off with some current leaves, then cover with 3 % salt water and seal the lid. It’s so simple, easy and fast.

Of course I have to keep an eye on it, move to a cooler location after a few days and wait 4 weeks for the lactic bacteria to do their job.

And be ready to pick a new batch to pickle once or twice a week until frost in the fall.

Pickling season has started

One more miso before closing shop for the summer.

This one is a regular chickpea (rice koji) miso for those who want to avoid soy and gluten. But that’s not all, it’s a very tasty miso and becoming popular too.

Now I can consentrate on the garden and vegetables and fruit.

My stone cove for the Rondo grape turned out pretty good.

I had a new grape to plant with no obvious place to put it so why not make another warm protective cove.

This one is called Solaris. It’s a green grape, good for white wine making and tasty as a table grape as well. It was developed for the colder climates of northern Europe.

This time with herbs.