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Cabbage Chicken Medley

4/6/2020 – This dish is truly our creation and not inspired by anything other than we still have half a refrigerator of cabbage and some chicken legs that need to be cooked. Mary liked the idea of chicken cooked with the cabbage and proceeded to make a great dish in her large blue enameled dutch oven.

Ingredients & Process:

  1. 10 large chicken legs, skinless & seasoned with 6POGS & our Creole Poultry Seasoning.
  2. Bacon pieces sauteed with a large onion, chopped coarsely, and red pepper flakes.
  3. Brown chicken legs in the saute pan then remove.
  4. Add:
    1. bacon grease as needed to saute 3 carrots and 2 stalks of celery cut into 1/2″ pieces.
    2. about 1-1/2 C leftover precooked rice that needs to be used.
    3. 1 cup of Panko bread crumbs
    4. Ina’s chicken stock as needed
    5. 2 average heads of our homegrown cabbage chopped
  5. Let it “cook down a little bit” then return the chicken.
  6. Salt and pepper to taste.
  7. Served topped with fresh green onions from the Yard Garden.

German Kraut in a Bucket

4/5/2020 – Today we bottled the first kraut we made in the briner bucket and, with a refrigerator full of cabbage, we decided to make a German-style ferment the same way. The ingredients are based on ferments we did while in Houston with a few tweaks and refinements.

We targeted having about 5,000 gm of cabbage to yield three 1/2-gallon jars of fermented kraut. Developed a worksheet in a spreadsheet file using the ratios cited below. Weighted out and mixed in the following.

Caraway Seed – 2gm per 1,000 gm cabbage10.8
Juniper berries 2 gm per 1,000 gm cabbage10.8
Mustard Seed – 6 gm/1,000 gm cabbage32.5
Salt – 1.6% of the cabbage86.8

The briner bucket was about 75% full when first assembled but wilted down a lot. The mix had a salty taste but not as much as seawater.

Filled the 1-gallon zip-locks with water, weighted them and added salt to make a 1.6% brine in case they leaked.

Daikon Radish Fermented Coins

3/23/2020 – Used large daikon radishes from the garden pulled 2 weeks ago to empty the row. They have been in the veggie drawers in the outside refrigerator. We fixed them two ways in two 1/2 gallon jars.

First, they were peeled deeply to remove the woody surface. Then sliced into thin coins using the food processor. The assembly in the jars was as follows.

Daikons and Red Pepper Flakes

  1. 1/2 tsp of red pepper flakes in the bottom of the jar;
  2. added daikons up to a little more than 1/3 then added 1/2 tsp of red pepper flakes;
  3. added daikons up to the 2/3 level then added 1/2 tsp of red pepper flakes;
  4. added daikons to the shoulder then added 1/2 tsp of red pepper flakes;
  5. Added 2 Tbps of brine from a recent daikon spear ferment as a starter.
  6. filled the jar with a 6% brine solution.

Daikons with Green Onions and Red Pepper Flakes

  1. 1/2 tsp of red pepper flakes in the bottom of the jar;
  2. added daikons to 1/2 full then added Green Onions from the garden then added 1/2 tsp of red pepper flakes;
  3. added daikons up to the 2/3 level then added green onions from the garden;
  4. added daikons to near the shoulder then added green onions and 1/2 tsp of red pepper flakes;
  5. added 2 Tbps of brine from a recent daikon spear ferment as a starter.
  6. filled the jar with a 6% brine solution.

Sauerkraut w/ Carrot, Dill, & Lemon – No.1

3/22/2020 – This was based on the recipe development for kraut with dill and lemon that we liked a lot. We added grated, peeled carrot we like in kraut and hope for a winning combination. The carrot and cabbage were prepared in the food processor.

We only had three heads of Early Flat Dutch Cabbage from the 60 ft. of row planted. But, per SESE, it is good for kraut so we made it separately from the Early Jersey Wakefield that produced great.

We knew what the right amount of carrot “looked like” when mixed into the cabbage so Mary put that much (a large handful) and I weighted it. The carrot amount was a little less than 7 parts cabbage to 1 part grated carrot. So, that will be our ratio for this ferment. The recipe is:

  • Cabbage – 2,415 gm from 3 heads of Early Flat Dutch Cabbage
  • Carrot – 358 gms – 1 part carrot to 7 parts cabbage
  • Lemon juice – about 1 tablespoon to 400 gms of cabbage+carrot.
  • Canning salt at 1.7%


  1. The cabbage did not include the core and was sliced with the slicer blade in the food processor within 2 hours of harvest.
  2. The carrots had been peeled then grated in the food processor.
  3. The lemon juice was freshly squeezed.
  4. Made 2 half-gallon mason jars filled correctly; i.e. not too high.
  5. Had saved brine from a Daikon Radish spear ferment and added a tablespoon to each jar as a starter.
  6. The next morning the brine had risen to the top of the cabbage/carrot mixture. Topped them off with 1.7% salt water.

Buffalo Sauce ToTry

Inspired by


  • 1 stick butter 1/2 cup, or 8 tablespoons
  • ½ cup Louisiana style hot sauce – Franks Red Hot
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon paprika, smoked Spanish
  • ½ teaspoon granulated garlic or more to taste
  • Salt and pepper to taste
  • Adjust heat with Cayenne.

Smoked Thighs & Legs

3/5/2020 – Smoked cleaned pieces from a 10 lb. bag of leg quarters in the MES with Amazen pellets. This is the second smoke at the farm as the new shop provides a good setup and power. They did not have much flavor and we blamed the creole poultry seasoning for being too mild for this dish. Mary made it into chicken salad and that was good.

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Daikon Radish Kimchi No. 2

Update-Mary would not taste it or No. 1 and I did not like the taste of either. In addition, the Gochugaru seemed to upset my stomach. This recipe is very close to our first kimchi ferment. The amounts of the ingredients are slightly different and come from a spreadsheet in DropBox/Cooking. The ginger was bumped up and two levels of Gochugaru were made as an experiment.

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Diakon Radish with Carrots & Ginger Fermented

2/26/2020 – After reading many recipes we decided to try it like this. It made two one-quart jars.


1.25 Lbs. (20 oz.) radishes from the garden
11 oz. carrots
4 large green onions from the garden
1 tbsp minced ginger in each jar.
6% brine solution


  1. Cut radishes and carrots into thick slices like a pickle wedge. The target mix was 2:1.
  2. Cut green onions into one-inch long pieces.
  3. Filled the jars alternately with all ingredients although the ginger was in the bottom half.
  4. Filled with the brine solution.
  5. Added glass weights and rubber fermentation lid.
  6. Put in the storage room to ferment.

Thousand Island Dressing Development

2/24/2020 – This began with Ina’s ratio of 3:1 of mayo to ketchup. Then increased the sweet relish and added 6POGS. There were other changes such as leaving out the capers–at the level she used–that did not seem to add anything other than a little salt. This is what we made that filled a quart jar plus a small 1.5″ pyrex bowl. It was good. See Next Time below.

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