2/??/2021 – This first-time kraut with cumin was inspired by the recipe here. INGREDIENTS: 2 heads of green cabbage from our garden2 bunches of green onions from our garden1 large bunch of cilantro from our garden4 garlic cloves1 jalapeno, seeded … Continue reading
Tag Archives: Fermenting
1/21/2021 – This is our first fermentation of Daikon Radishes this year. They were pulled, cleaned, and prepared today in the form of a long spear as opposed to last year when we did them as coins. This ferment also … Continue reading
11/27/2020 – We have harvested our first heads of K-Y (Taiwanese) cabbage whose leaves were tender and not as stiff as standard store bought cabbage. Used two of them in our German kraut using the Excell spreadsheet ingredient calculator that … Continue reading
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 … Continue reading
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. On 7/16/2020 … Continue reading
3/23/2020 – We have a lot of Early Jersey Wakefield cabbage so making kraut in the large briner tub that is food grade. What we prepared was based on the amount of grated carrot left from yesterday’s preparation. This turned … Continue reading
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 … Continue reading
2/26/2020 – After reading many recipes we decided to try it like this. It made two one-quart jars. INGREDIENTS: 1.25 Lbs. (20 oz.) radishes from the garden11 oz. carrots4 large green onions from the garden1 tbsp minced ginger in each … Continue reading
2/12/2020 – This was our first kimchi made with gochugaru by fermentation. It was inspired by the recipe here. Two weeks later we tasted it at room temperature. The radish has a nice firmness and good crunch. The heat is … Continue reading
1/11/2020 – This is our second ferment with our bok choy and mustard greens from the garden with store-bought cauliflower. The first ferment was great so we did not change much. This time we added the Daikon Radishes from the … Continue reading