Archives for posts with tag: Sauerkraut

Another lactic acid fermentation course has started. 


The first session is in making sauerkraut.



Next week we’ll be making pickled carrots and then kimchi. 

Not necessarily! I’m getting old, and it looks dire for a lot of other species in the near future, but my friends, the good old bacteria, will go on thriving forever it seems. 

Todays sauerkraut.


One jar has home grown chili mixed in. 

It’s time to pick the bigger cabbages, while leaving the smaller ones to perhaps grow a little more – if the weather stays warmish. 


I’ve never been able to grow such nice cabbages before. 


Fleece and BT and other methods have done the trick. 

These were made into sauerkraut. 

While at it, I made a batch of kimchi (sauerkraut style) with savoy cabbage. 


The result;

I recently heard of a slavic type of sauerkraut with horse radish and chili, so I threw some into this one. I’m sure it will be delicious. 

And now some kimchi.

There’s a lot of stuff in kimchi. 
Mine is based on savoy cabbage ‘sauerkraut’   

I make it mild, but the 2 small jars have some extra red chili peppers.  

This last week of lactic pickling should give me enough to carry me well into the summer markets. 

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! 

We had some relatives over for an end of the year sauerkraut making session. It’s a lot of fun when a little group gets together to make a larger batch of fermented food or help with any other project. It always becomes a party.  

 

 

 
  

Skål 

Today will be the last time at Fyris Market in Uppsala this year.

There is still a little bit of scraggly kale, broccoli, leeks, scallions, swiss chard, pumpkins (several kinds), sauerkraut, sour carrots, dill pickles, and miso.

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Next time will be in April after the blistery cold has past.

I made a lot of lactic acid pickles this week so that I have more to sell at the autumn markets.

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Cucumbers, sauerkraut, kimchi and carrots.

A very good load for the first farmers market this summer.

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I found a surprisingly large amount of sales ready vegetables, flowers and fermented foods to take to the Saturday (today) Fyris Market in Uppsala.

Be there soon.

First market of this year.

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For me anyway – the old timers have been here each week all winter.

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I have quite a few pumpkins that are still very good, and lactic acid bacteria fermented vegetables and a one year rice miso.

Fyris Torg, Uppsala, today until about 1300. It’s cold but a beautiful day in the sun.