Archives for posts with tag: Sauerkraut

Not all the cabbages got devoured by the onslaught of bugs and drought this year. Many survived and are thriving now in the cooler weather.

Kohlrabi too

It’s pickling time now, and although I left most to get bigger, I picked some cabbages to make a batch of sauerkraut.

The one on the right is a trial to make a sauerkraut out of shredded kohlrabi.

While the garden is taking almost all of my time with the seeding, planting, weeding, cultivating, watering, harvesting and marketing, I must take some time for other stuff like making some more pickles before I run out (like 4 weeks before I run out). Last week we made a big batch of store bought eco carrots.

The other day we made a big batch of sauerkraut too.

I wonder if it all will last until I harvest my own carrots and cabbage in the fall?

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.