Archives for posts with tag: Sauerkraut

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.

I harvested my early cabbage (I should have done it even earlier because some had gone bad already).

I bought some more ecological cabbage to make a big batch of sauerkraut (which I sould have made earlier too).

This should last a while.

Some friends came over to help make kimchi. This time we got savoy cabbage to make it sauerkraut style.

All the ingredients are chopped or shredded to sauerkraut size.

The cabbage is pounded then mixed with the other ingredients.

And put into jars.

Yesterday was the big Fermentation Day in Uppsala. All sorts of fermentation were represented.

We have been planning this since last year, and last week was one week of intense preparation. This event was modeled on the Fermentation Festival in Uddebo, which we have participated in the previous three years. The organisers in Uddebo wanted to take a break (and rest), so we felt we had to try doing it in Uppsala. Luckily an old friend Kent Wennman was equally enthusiastic. He has an event location as well as a great deal of experience in arranging events in Uppsala, so all the organising went smoothly. As it was our first time at this subject we worried that it could be a flop. On the other hand it could get out of hand. As it turned out it almost got out of hand, but went very well.

We planned to have good sales.

Photo; Joel Öhlund

When the doors opened, the crowd flowed in in a steady stream all day. I was surprised that so many were interested in miso and koji, and was so overwhelmed that I didn’t have time to take any good pictures.

I didn’t forget to hold my talk on how to make homemade miso and koji.

Photo; Finn Öhlund

We had 5 kinds of fermented vegetables, 6 kinds of miso and 3 types of koji. We thought we had a good supply of everything including extra jars of fermentations and packages, so we could package more on the spot, but alas we ran out early and should have had more.

It went so well, we are already talking about having another fermentation day soon.

The weather is cold again, so I picked all the decent cabbage and made a big batch of 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.