Archives for posts with tag: Sauerkraut

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.

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!