5/13/2018 – This made a good kraut although it had no caraway seeds or other spices. Began a ferment of white cabbage and grated carrots at a 3:1 ratio. Liked the idea of getting the probiotic value plus the health … Continue reading
Category Archives: Preserving
Inspired by this recipe at Saveur.com as published in Marisa McClellan’s cookbook Food in Jars. This turned out great although maybe a little thin. It was not sweet like jam or jelly and very full flavored. … Continue reading
4/8/2018 – Weight after cleaning two green cabbages from HEB, and with chopped core, was 2,687 gm. Cut it up small by hand. This was the first time to include the chopped core. Mixed in the following that is about 25% … Continue reading
3/10/2018- Bought a Chinese cabbage at Hong Kong Market that when cleaned and chopped weighted 1890 gm. Mixed in 1.4% salt or 27 gms. Ground and mixed in 6 gm of caraway seed and 15 gm of yellow mustard seed. About … Continue reading
1/27/2018 – First attempt at making andouille sausage as what we buy often is tasteless compared to how articles about say it tastes. This has many of the traditional Cajun spices used in sausage.
1/15/2018 – Bought a very meaty 3.95 lb. (1,791.7 gm) slab at Hong Kong Market for $3.49/lb. Dry cured for almost three weeks. Cold smoked for 6 hours.
1/16/2018 – Bought a head of white cabbage from Hong Kong Market. This ferment worked well and had a distinct mustard tone from the ground seeds. Next time use only yellow mustard to avoid the dark “clouds” in the ferment from the … Continue reading
12/23/2017 – Made our fourth batch of German-style kraut inspired by this recipe at the www.TheSpruce.com. This one is with a green cabbage with twice the mustard seed using yellow and brown in a 50/50 ratio. It turned out good with a distinct … Continue reading
Mary made this for gifts for the 2017 Christmas. Turned out great and was easy. It was inspired by the Brown Eyed Baker at https://www.browneyedbaker.com/apple-butter-recipe/. It is not preserved so has to be eaten soon or frozen. For a canning version, see http://www.simplyrecipes.com/recipes/apple_butter/ … Continue reading
12/4/2017 – First-ever fermented tomato salsa. This was a total fail as everything was mushy. It has promise if more salt will keep at least some of the ingredients firm.