Archives for posts with tag: Pickles

We’ve had some frost the last couple of mornings. I covered the cucumber plants (and other sensitive crops), so they might produce for another couple of weeks. I already have enough cucumber pickles for this year now, so the recent pickings have gone to sales.

I can also made some experimental batches. Yesterday I made another jar of tumeric pickles with white cucumbers,

and a cucumber mix of white cucumbers, dill, sweet pepper, chili, green pears, beans, fennel, onions, garlic, whatever. I made such a mix last year and it was very good, especially the pickled pear.

Tofu is great in miso soup. Almost a must. You can also make a tofu pickle. Just put tofu pieces in a jar of miso.

A day or two is good enough. Then wipe or rinse off and eat.

I put in some radish halves too.

One of the jars of chunky style kimchi broke. We weren’t home when it happened, so we don’t know if it was an explosion, pop or just broke due to pressure building up.

When we got home, the kitchen floor was all wet and there was a bit of a mess to clean up. 4 liters of kimchi gone. It didn’t look like an explosion. It must have been a flaw in the glass jar that broke under pressure.

Some people have heard about or maybe experienced explosions and asked me about this problem. I’ve never had an explosion, but two times jars have broken under pressure. My recommendation is to be carefull handling the jars so that they don’t bang or click together. Another thing I heard is to slightly open the lid of the jars to let the pressure gases out and not let air in once a day during the first week.

Good luck!

A few weeks ago we made some kimchi where the ingredients were finely shredded and packed like sauerkraut. This time we made it chunky style with coarsely chopped vegetables.

And this time packed into jars (not pounded) and covered with a 3% brine.

Because of the frost I picked all the rest of the cucumbers, even the small ones, and set them for pickling.

Not enough cucumbers and too big of a jar for the last ones, so I filled in with a jolly mix. I added, peppers, onions, apples and beens. I can’t wait to taste it, but alas, I must wait 4 weeks for the fermentaion to happen.

Every week I harvest a bucket or two of cucumbers for pickling. I sell some at the market, but most I pickle.

I nearly have enough of what I think will be a years supply. This week I sold all but a handfull that I made into pickles.

Today we have harvested string and wax beans. Usually I sell them or we eat them. But one of my best customers mentioned that she loves pickled beans. So I had to make some. I haven’t made any for years, so I checked the book and then started by trimming them.

Raw beans have a substance called phasein, not good for the stomach, so I needed to parboil them for 5 to 10 minutes,

let them cool,

and put them into pickling jars along with flavorings like peppers, mustard seed, and garlic. Then I poured salt water (3%) over and sealed them for the normal pickling process.

I hope they meet her standard and taste when they are ready in about 4 weeks.

We had a gang over to study kimchi making. The youthful enthusiasin turned it into a great party.

We made 2 kinds of kimchi – sauerkraut style and chunky style, and turned about 25 kilos of vegetables into many jars of kimchi.

Lots for everybody to take home.

Inspiring and tiring.

For many years now I have been helping with the Christmas dinners here at Djurby Gård, and not going to the Fyris Market until April, but this year no dinners, so I do the markets when the weather is good enough. Today is the first of advent and yesterday was the first of the popular advent markets. There are many holiday season markets all over the place. I probably should try some of the other markets, but I went to my usual Fyristorg Market. 



The weather was cold and windy and alot of people stayed home or were at other markets, and all I had was pumpkins and pickles, but sales were very good. 

The guy selling mistletoe.

The Toyoko Inn Hotel, adjacent to the Nagoya Airport, with the Dali Rhino in the entrance courtyard, was the last step in our Japan trip. 


It has an excellent japanese style breakfast,


complete with rice, vegetables, miso soup, pickles, natto and what else -Coffee!

It was supposed to be rain, so instead of visiting Arashiyama we spent the day at Nishiki Market, a traditional in the main shopping district of Kyoto. 


Hundreds, maybe thousands of stalls selling traditional foods and stuff of old Japan. 

Here’s some pickled pumpkin


Or fresh wasabi


How about a snack of roasted mochi balls with miso or soysauce syrup



Matsutake mushrooms all the way from china


Pickled giant radish


Deep fried snacks


More pickles


Fresh pumpkins


Tofu and soy milk


And much much more.