Tag Archives: raw sauerkraut

WOW! WHAT’S THAT SMELL? Joys of fermentation

POST #934
I just started my two sauerkraut batches last night, but when I came home tonight, there was a funny smell … heck! I know I cleaned the kitchen last night, and I know I threw out the trash this morning…… 

When I checked the sauerkraut, I found where the smell was coming from!  Aha! That kimchi juice is working its magic!  (Will the sauerkraut made with the kimchi juice have a kimchi essence to it? I’ll know on Tuesday night, when I open it.

The happy note is that both jars are working hard – the bowls they are sitting in were almost full of expelled water!  That is always the first and best sign that things are going according to plan (I am suddenly curious as to whether this is the sauerkraut juice people speak of.. If you know, please tell me)

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BACK HOME & BACK IN THE KITCHEN

POST #846
I’m home at last! The hurricane was coming in, my family valiantly worked to get me out of the Outer Banks, into Virginia Beach, onto a bus to Newport News, VA, and then I had a 10 hr. train odyssey back to New York City (Luckily, I had an arsenal of books and magazines, and…the train had electrical outlets and wi-fi, so I didn’t get a wink of sleep on the all-day train!)

After a long night’s recuperative sleep, I woke up bright and early this morning, did some work around the house, ran around the neighborhood scoring batteries and flashlights and some kale (I figure 2 lbs of kale will make enough kale chips that I can live through any power outage). Everyone’s hurricane-crazed here (insane lines with people in stores talking to total strangers (me) while standing in interminable lines that kept seeming to get longer or else not moving at all, or else both.

This evening, I opened the last jar of kohlrabi/garlic/jalapeno pickles and the last jar of cabbage/jalapeno sauerkraut.

I’d been unhappy about the first jar of kohlrabi, but, after a week, the second jar turned out fine (we ate them up at the beach last week!), and I had left the third jar to see what would happen if they went 3 or 4 weeks. Opening the jar today, I was faced with some busy fizzing, and, when I tried the pickles, I was glad to know that longer works very well. These pickles are even better.

The sauerkraut was a very happy experience! The first jar did nothing for me, but this jar (at 3-4 weeks) turned out very tasty. Yumm!

Right now, I have a jar of lentil sprouts working, and jar of sunflower seed sprouts. Tomorrow morning, after I make up the kale chips and stow them in the dehydrator, I think I will make some sunflower seed crackers from a recipe in Rose Calabro’s book, Living in the Raw … haven’t had those for a while (hopefully, we won’t lose power, and I’ll be able to get them dehydrated for 12 hrs).

FERMENTED FOODS: My first fermented food book: Truly Cultured

POST #800
Truly Cultured, by Nancy Lee Bentley, was the first book I bought on fermenting foods. I made my first sauerkraut following the recipe in the book (with the exception that I chose to add 2 capsules of New Chapter Probiotic All-Flora — I added the probiotics then, and I continue to add probiotics to my ferments because, when I began making nut cheeze, probiotics were recommended, and I experienced success, and, also, because everyone I spoke to said it was difficult to make sauerkraut, and that, in all likelihood, my first batch would fail.  To date, only one batch, the one I made without the probiotics, has failed).

Truly Cultured is an excellent introduction to making fermented/pickled/cultured foods. I count it among my go-to books on fermentation.

RAW VEGAN FERMENTED VEGETABLE RECIPES: PickleMeToo blog

POST #795
I’ve been spending some time at the Pickle Me Too blog this morning. This blog has an amazing collection of fermented vegetable/pickle recipes, which I’ve found handy since I suddenly want to try something more than sauerkraut and pickled turnips (both of which I do adore, and put in everything, btw). I’m just looking for things to vary my take-to-work-for-lunch choices.

There is also a page on setting up a continuous kombucha brewing system, which makes kombucha brewing seem easy enough for me to give it another try.

While this blog is not raw vegan, the concentration of fermenting recipes make it well worth checking out.

FERMENTED TURNIPS – SUCCESS

POST #778
I opened the fermented turnip jar last night.  What a pleasant surprise.  The taste of the turnips was very interesting (and pleasant!)  I will make this recipe up again, as soon as I finish this jar-full (I think I might add some things, perhaps dill, or garlic — or both- -I actually have an idea of doing 2 or 3 different combinations that would pique my personal taste buds. At the same time, I will make a plain version.)

Personally, I don’t think that this is a “side dish” (I do like sauerkraut as a side dish).  I like the taste, but, as a side dish, I would do a “dab”.  I do think it would be a good addition into any vegetable dish.

POST #776
This is what they said, and what we got:

 GOT                                               TRADED FOR

Swiss Chard – 1 bun……………….1 hd cabbage

Red Potatoes – 3 lb bag…………….5 cucumbers

Cucumbers – 3-4 pcs

Genovese Basil – 1 bun

Green Cabbage – 1 hd

Fresh Yellow Onions – 1 bun

Sungold Cherry Tomatoes

Green Beans – 1 bag

Red Tomatoes – 3 lb

 As I mentioned in my last post, I was in a serious time-squeeze this afternoon.  I was working with a private student until 4pm – fortunately, she didn’t have any extra questions right at the end.  I flew out of the building by 4:05, made it to the subway station at @4:10, and, fortunately, a train pulled in right after I had reached my standing spot.  Made it to the community center where we pick up by 4:45.  (Play the Lone Ranger Suite).  Got my box, looked inside, went over to the trade box, saw the cabbage, grabbed it, went back to my box to get the chard, and back to the trade box to deposit it. Back to my box, baggy-ing everything as I took it out of the box (as I always do – makes it easier when I get home) Switched out the small cabbage for a larger one, and traded the potatoes for 5 cucumbers. 

All that took me about 15 minutes, and then I was on the run to my apartment, drop off the goods.  Made it to the apartment in 5, dropped the bags in the kitchen, changed clothes, and was back out on the way to the subway by 4:15.  YES!!!

Ate all of the cherry tomatoes on the train back to work.

That basil is pretty interesting looking.  The leaves are about as big as baby spinach leaves.

The cucumbers are quite large.  I’ve got about 10.  I can eat some of them, but I’m thinking of cutting up maybe half of them and trying out a raw sour pickle recipe.

With the cabbage, I’m going to make up a garlic dill jar, and then maybe a “kimchee flavor” jar (using kimchee spices with regular cabbage). 

The tomatoes?  Well, it’s summer… Mix some with cucumbers and onions for a salad, chop up some more and mix them into whatever piques my fancy (I’m still low on fancy and eating desire – got into those coral silk pants I bought 2 years ago, at last!)

I do want to get up to Fairway and pick up some cashews and almonds so I can make up some pates. 

 I’m thinking of making up a couple of batches of crackers, since I seem to be on a “fast food” diet tangent.  If I have crackers, I can put stuff on top of them and eat easy.

 

SAUERKRAUT SUCCESS! (but it always is)

POST #770
The batch of sauerkraut that I opened last night was stupendous.  I did go a little overboard with the jalapenos, but, since I mix my sauerkraut into soups, salads, and everything in between, it will be really good.  Oh, yumm!

I can’t wait to try the fermented turnips (I plan to open them on Thursday or Friday night)!