Last Saturday, I went out to get a cabbage to start a new batch of sauerkraut. Unfortunately, there were no regular, green cabbages in either of the two supermarkets in my neighborhood. There was a nice big red cabbage, though, so I bought it. I mean, It’s cabbage, right? So, anyhow, I’ve got two jars of deep red/purple beet colored sauerkraut going since Sunday night. I’m counting on it being good, but …… it sure is a funny color. I guess I’ll have to work on developing my adventurous side some. I’ll have an opinion on it in a few days.
Meanwhile, I have an adventurous sauerkraut at 3 weeks right now! I’ll have to open it soon, I figure.
Posted in ARCHIVES, cabbage, FERMENTATION, fermented foods, fermented vegetables, sauerkraut
Tagged cabbage, fermentation, fermented, fermented food, FERMENTING, sauerkraut
On Monday, I opened one jar of my fermented salsa. It was delish, which good, because I was going to go to the “fermented sauces” meetup in a few hours. Long story short: I took the salsa to the meetup, people tasted it, said it was good, but no one asked me about it.
Tonight (8 days after I put it to ferment, I opened the second jar. Whoops! It jumped out at me! That’s my sign for a good ferment. I skimmed off the stuff that was poking out of the jar (next time, I’ll remember to open it over a bowl, to save the juice.
Right now, I am thinking about getting some cauliflower, to make a “tabouli” with it. That’s tomorrow’s project.
Meanwhile, I am sort of thinking of saving back a bit to use as the starter for a cashew cheeze. It could be yummy!
Two nights ago, I set a sunflower cheeze to ferment (I usually do cashew cheezes, but I wanted to try something a little different – I mean, the stuff I add in is usually going to be the same no matter what I am making)
Instead of grinding the sunflower seeds into powder, the way I used to do, I soaked them overnight.
In the morning, I added salt and put it all into the Cuisinart, reduced it to mush, and then put it in a nutmilk bag, set it in a colander on a bowl with a jar full of water as a weight on top. (All of these things are different from my usual sunflower seed recipe)
I set it in the corner of the kitchen, and waited for 2 days. Tonight I opened it up and, although it tasted okay, something was missing. I went ahead and added in the garlic and onion and oil-cured kalamata olives, and prepared to let it set up in the refrigerator. Then I checked, and my body memory doesn’t have me putting in the probiotics. Should I or not? I decided to add probiotics at that point, and I am glad that I did. I put the first cheeze round in the food processor with a capful of probiotics, and, when I took it out, I could smell the difference!
So, now, I have decided to leave these very blended cheezes out one more night, and then put them in the refrigerator for another day.
One is just the garlic, onion, olive version, and the other one was going to be coated with dill, but the dill got mixed in when I added the probiotics. I am expecting good results, regardless.
Posted in ARCHIVES
Tagged aged nut cheeze, aged seed cheeze, cheeze, fermented cheeze, fermented food, fermented nut cheeze, nut cheeze, raw vegan cheeze, raw vegan lifestyle, raw vegan recipes, seed cheeze, sunflower seeds