Archives for posts with tag: Pickles

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.

We landed at Nagoya Airport and spent the good part of the rest of the day getting to Kyoto by slow bus which gave us another different view of Japan. 

After checking in at the ryokan, we spend the rest of the day killing time and jet lag at the Kyoto train station, one of the modern archetectural wonders of the world. 


And had dinner at our favorite restaurant there. Something I’ve been longing for since we discovered it 3 years sgo. 


Tempura on rice, miso soup, pickles and bancha tea. 

The first bucket of cucumbers marks the start of a new pickling season. 


Along with dill, garlic, mustard seed, salt and water, everything is stuffed in the jar for fermentation. 

Fyristorg (Fyris Market in Uppsala) today. My first market this year. 

I have some pumpkins left and of course all the pickles including miso. 


There are a few flakes of snow in the air. Hope the costomers dare come out in this weather.  

I noticed that my pickled carrots were running out, so time to make some more. It’s that season now. 



Remember, just carrots and 1.5% salt is all you need, but I season with garlic and caraway seeds.


They’ll be ready in 4 weeks. 

After a few tired days of straightening up after the wonderful big garden party, things are are getting back to normal – weeding, building and harvesting. Dispite the drought, everything is growing bonkers. I picked my first bucket of pickling cucumbers. 

All set for lactic fermentation. 


Now for a day of harvesting for the market (Fyristorg) tomorrow. 

I’m going to try to increase my sales this year, and there is a big vegetarian festival in Uppsala coming up, that I will be participing in this year, so I bought some eco carrots to make some more lactic fermented carrots. 

Cleaned and peeled 

Shredded 
Then mixed with 1.5% salt and herbs and packed into jars for at least one month fermenting. 

12 kilos of carrots have become 2 kilos of peels for the compost and 10 kilos of pickles. I don’t like throwing away so much, so I took out the small, skinny carrots, just cleaned them well, and made a separate batch with them. It’s in the 2 jars on the left. You may notice that they have a darker brown color because of the peels, and many customers think they look less appetizing, so the sales might not be as good. We can always eat them up ourselves. The middle one is spiced with fresh ginger. The 2 on the right are spiced with caraway seeds, as are the peely ones. 

 

2 days later – I realised that I forgot to put the garlic in. Bad. So I opened each jar and pushed a few cloves in. It was a bit messy because the fermentation process was already going strong. Trapped CO2 fizzed and bubbled over, but I’m sure I saved the batch. 

We have made loads of new pickles these last few weeks – naturally fermented vegetables made with the help of lactic acid producing bacteria.

The latest batch is in the kitchen getting started. 
Earlier batches are cooling down and fermenting in the cellar. 
  
And the garden is still producing buckets of cucumbers to ferment. 

As well as cabbages and carrots   

  

 

So far it’s been a fantastic year for growing vegetables and pickling.

So much so, that I’ve had to invest in about 50 new pickling jars. I buy used ones too, when I find them.