Fermentation: More Countertop Cultivation

In the throes of winter, looking out at the snow, we gardeners dream of growing gardens.

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In the throe of winter , looking out at the snow , we gardeners dreaming of develop gardens . With a surplus of root vegetables this time of year , I have been further experimenting with fermentation and here are some of my late introduction and tasty results .

Pictured here are : Winter Vegetables with Pickling Spice ; Carrot , Gobo and Leek Kimchi ; and Root and Sea Sauerkraut with Caraway . They are simple and fairly quick to educate , one can be creative and try out with relish that they care and these ferments can be ready to feed in just one to two week .

Two of these recipe were inspired and conform from my latest preferred fermentation book by Kirsten K. and Christopher Shockey , Fermented Vegetables . It is a tremendous book on how to make Jerry , kimchis , brined pickle , chutneys , relishes and paste . It is just write and comfortable to follow – great photo , footstep - by - step instructions , simple account on the how and why of ferment , troubleshooting and creative recipes .

The winter veggie are a brine zymosis ; the veg are cover with a brine made from table salt and non - chlorinated water to which I bestow my pickling spiciness and bay leaf . I used about 1 dry quart of brine to cover about 10 cups of hard pack down vegetables . I would advise a orotund outer bread foliage to aid take down the small bits of vegetables which tend to float ; the Shockeys also recommend grape foliage ( when in time of year ) for this determination . Then a big Deepfreeze - weight , goose egg - close suitcase is inclose into the jounce and fill up with some water system , whereupon you gently press down on the grip to remove any strain bubbles in the veggies and brine below and then weigh down securely around the perimeter of the jar to seal off the grip over the vegetables . Carefully sate the bag with water and zip close . Set on a tray in a cool position out of unmediated light and countenance the agitation begin . control everyday to make certain the vegetable are cover , pressing down on bag if need be . Sometimes there is excess brine and it will bubble over – just wipe it up if this fall out .

Kimchi is different from a brine fermentation . If using dinero , there will passel of succus continue the kimchi . However toilsome root vegetables like carrots or burdock solution do n’t give off as much succus , so sometimes you have to knead the vegetable a bit more and await a trivial longer for them to give off their liquidness , as I had to do with this kimchi . One has to contract Citrus limon or lime succus over the burdock tooth root ( gobo ) after slicing or grating as it turn dark . This helps to add a little more smooth to the mix . I used leek rather than the traditional scallions in this wintertime kimchi and I added grated gingerroot , sliced garlic cloves , homegrown , land chile pepper flakes and ocean salt .

For 2 pounds of vegetable , originate by kneading in about 1 teaspoonful of sea salinity and taste for table salt after kneading a bit . lend more salt – up to another teaspoon if necessary – you should taste the table salt however it should not be salty . It is of utmost importance to press down on your veggie when pack them into the jar , to get all of the air out , and to inundate the vegetables under their juice . Seal the kimchi with the zip - close bag fill up with urine as mastermind for the veggies above . Or if you have a Perfect Pickler TM – it work great for this . ( www . PerfectPickler.com)My daughter Lucie place me one as a giving over a year ago and I use it quite often – it is fun and easy to do . you may take off the eyelid and try your ferment after a hebdomad or so ; it is ready when it taste pleasantly sour . If it is n’t ready , just interchange the hat and reseal accord to directions .

In previous web log , I have give a recipe for basic sauerkraut . I no longer use whey as it is n’t necessary . Also I now have learn to rub down or massage it for a longer period of time and let it posture so I get enough juice to cover the cabbage . One batch of kraut I oversalted and I wo n’t do that again . If this should happen , you may rinse it off and drain it as you use it , although some of the goodness is in all probability washed away . For a good - sized bread , say 2 to 2 1/2 pounds , you ’ll postulate about 2 to 3 teaspoons ocean salt . commence with the smaller amount of salt and act upon it into the lettuce with your hands . try it as you go and tot up more as call for : you should taste the veggie first and then the common salt .

Once your fermented vegetable have reached the tartness desired , remove the water supply weight and pack the fermented veggie into smaller jars ( I use pint sizing ) to give as gifts or store in your icebox . ruined ferments should be kept in the refrigerator for up to 1 year . If the ferment should taste off or moldy , discard them on to your compost batch .

Once you start work , it will become easy for you to do and it is quite fun to experiment with new tone combinations . Besides the usual uses for sauerkraut , I love it on sandwiches and right out of the jounce . When I get peckish for a bite , I go for some fermented veggies or kimchi , sometimes with crackers or cheese – nutrient and toothsome !

I will be teaching a class on zymosis at the Ozark Folk Center for their annual Medicinal Herb Workshop , the first weekend of April – check it out : https://www.ozarkfolkcenter.com/!userfiles / event / documents/2015%20Medicinal%20Field%20Trip%20and%20Workshop%2015%20registration.pdf

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Countertop cultivation: L to R: Winter veggies with pickling spices; Carrot and gobo kimchi; Sauerkraut with leeks, horseradish and caraway. Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger

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