With no more cabbage from our own garden, we had to empty the bin for ecologically grown cabbage at the suppermarket this morning in order to make a double batch of sauerkraut that should last until fall when our own is ready to harvest.
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The sauerkraut from our own cabbages is running out, so we buy some eco cabbage and make some more.
The cabbages are from eco farmer Ove Andersson who has good storage facilities. They are hard as rocks so 6 will be enough for today.
Some with cumin seed and some not. It should last until summer, maybe until we harvest our own summer cabbage.
Still going strong!
There are only a few vegetables from the garden, but lots of pickles and pumpkins left. Now we are baking small pumpkin pies and this time a savory pumpkin pie to see how that goes. I, for one, was surprised at how delicious they are.
The winter cabbages were starting to split, so it was high time to make another batch of sauerkraut.
Size doesn’t matter here, but I must say the daikons this year are the best ever – bigger, cleaner, bug free etc.
Daikons are one of the key ingredients in kimchi, so I better pick them and make a big batch of sauerkraut-kimchi for the winter.
A big batch for winter.
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.
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.
We needed to make more pickles to sell at the fermentation day in Uppsala in april. Now the event will most likely not happen because of the virus, but we do it anyway. They keep well and can be sold during the summer as usual.
We bought 20 some kilos of organic carrots and cabbage and more jars.
We cleaned and grinded and pounded and measured and mixed and put into jars for fermentation.
Carrots
Sauerkraut
This will be ready for the fermentation day market in 5 weeks. And if that doesn’t happen, this stuff will usually keep for years.
First market this year at Fyristorg.
Not many sellers and not many buyers, but it’s going pretty good for this time of year.
Today was set up for a full day of fermentation preparation. It started this morning with the last cultivation of the fourth batch of koji. Soon to be done, I put a new load of rice to soak for the next koji batch.
Last night I boiled a kilo of soybeans for a new batch of miso, ready to grind and mix with koji and salt.
Making another 2 year rice miso.
I bought cabbage yesterday to make more sauerkraut.
Then to end the day a new batch of koji.
This was not a typical day tho. Usually I have a lot of other stuff to do, as well as being a bit more lazy.
timogarden 