I continue to ponder Garlic Leeks which I recently realized are conventionally known as Green Garlic. My husband is the official vegetable gardener in our family. He treats everything with proper care: weeding, mulching, feeding, watering. I on the other hand am more of a throw-it-in-and-see-what-you-get type of gardener. If it can survive in my garden, I know it's strong.
In my last post, Garlic Leeks, I wrote about eating the stalks of garlic bulbs that were missed in the harvest. They were really superb! And so much more to eat than in a clove.
Last fall after we planted a bed of garlic I decided to plant a bed for myself using some of the previous year's garlic bulbs that we never got to eat. They were getting soft and drying out but some were sprouting. I separated most of them and planted them in close rows in my herb patch. A few bulbs were tiny and not having the patience to separate them, I just planted the whole bulb.
I wanted to see if they would grow at all. This spring I have a healthy patch of garlic plants, certainly not of the size and caliber of the plants in the official, well-taken-care-of bed, but certainly good enough size to eat as stalks sauteed with other veggies. The tiny whole bulbs that I planted are a cluster of skinny greens that I will separate and replant when I have a minute.
Another benefit of these stalks is that we can eat them so early in the season because they've wintered over and sprout early in the spring. We've been eating them for about 3 weeks and it's only early May! For New England that's almost a miracle! I'm curious to see how long they will stay tender.
I like the idea of having a garlic patch for stalk eating and another patch for bulbs to cure for the fall and winter. It seems to me to be a good use of space yielding more food in the end.
Tuesday, May 4, 2010
Wednesday, April 21, 2010
Garlic Leeks
After the snow melted and the spring rains came we saw a handful of garlic stragglers missed during the previous harvest. We let them grow to about12 inches and pulled them out to inspect. The bulb had self divided and each mushy clove had a strong, thick leek-like stalk growing out of it. Never one to waste anything I decided to try and eat it.
First I chopped off the mushy clove and roots. Then I easily peeled off the outer layer down to a clean layer. I cut off about 8 inches of coarse leaves. This left a 5-inch juicy looking stem that I chopped and used in a sauté which was absolutely fabulous!
I was able to use the remainders, as well. I removed the mushy cloves and popped them into the compost. I washed the coarse leaves and soaked and rinsed the roots. These went into my freezer container for future soups.
First I chopped off the mushy clove and roots. Then I easily peeled off the outer layer down to a clean layer. I cut off about 8 inches of coarse leaves. This left a 5-inch juicy looking stem that I chopped and used in a sauté which was absolutely fabulous!
I was able to use the remainders, as well. I removed the mushy cloves and popped them into the compost. I washed the coarse leaves and soaked and rinsed the roots. These went into my freezer container for future soups.
Monday, March 15, 2010
Liver Pate', dairy free
I have been eating too much peanut butter and peanuts for snacks. I know this because I’m starting to feel tired and/ or warm after eating them. I know how important rotating one’s food is but I’ve fallen into an easy habit of reaching for a slice of my gluten free sourdough bread with peanut butter or peanuts. After becoming sensitive to so many foods I’ve eaten repetitively I now know the signs of encroaching sensitivity.
I decided to try making a liver pate to spread on my bread. I used spices traditionally used for pate’ while adding a few of my own. Many of the pate’ recipes use very large amounts of butter or animal fat to make the pate’ set up. I only wanted to use a modest amount of animal fat plus I added some olive oil. I try my best to grind spices right before I use them. I was very happy with the result which is actually somewhere between a traditional chopped liver and an artisanal liver pate’:
Liver Pate’
Yield: about 3 cups
Ingredients:
1 pound calves liver, membranes removed
4 tablespoons fat or mixture of fat and olive oil
1 large or 2 medium onions medium chop
2 cloves garlic medium chop
1 teaspoon paprika
½ teaspoon coriander
½ teaspoon mace
¼ teaspoon allspice
¼ teaspoon cardamom
¼ teaspoon cumin
1 teaspoon dry mustard
¼ teaspoon rosemary
1-3 teaspoons dried sage
1-2 tablespoons fresh squeezed lemon juice
2 tablespoons kombucha tea or kombucha vinegar or any wine or wine vinegar
Salt
Black pepper
Directions:
Heat fat and oil in pan, add onions and garlic and cook a few minutes
Meanwhile grind spices and add to onion mixture
Stir to mix spices
Salt and pepper the liver and to pot
Add lemon juice and kombucha vinegar
Simmer till liver is done, about 10-15 minutes
Let cool
Remove any other tough membranes
Put entire mixture into the food into food processor and process till smooth.
Test for seasoning, add more salt and pepper if necessary and briefly process once more
Serve right away or pour into mold or loaf pan and chill before using
Keeps about a week.
I decided to try making a liver pate to spread on my bread. I used spices traditionally used for pate’ while adding a few of my own. Many of the pate’ recipes use very large amounts of butter or animal fat to make the pate’ set up. I only wanted to use a modest amount of animal fat plus I added some olive oil. I try my best to grind spices right before I use them. I was very happy with the result which is actually somewhere between a traditional chopped liver and an artisanal liver pate’:
Liver Pate’
Yield: about 3 cups
Ingredients:
1 pound calves liver, membranes removed
4 tablespoons fat or mixture of fat and olive oil
1 large or 2 medium onions medium chop
2 cloves garlic medium chop
1 teaspoon paprika
½ teaspoon coriander
½ teaspoon mace
¼ teaspoon allspice
¼ teaspoon cardamom
¼ teaspoon cumin
1 teaspoon dry mustard
¼ teaspoon rosemary
1-3 teaspoons dried sage
1-2 tablespoons fresh squeezed lemon juice
2 tablespoons kombucha tea or kombucha vinegar or any wine or wine vinegar
Salt
Black pepper
Directions:
Heat fat and oil in pan, add onions and garlic and cook a few minutes
Meanwhile grind spices and add to onion mixture
Stir to mix spices
Salt and pepper the liver and to pot
Add lemon juice and kombucha vinegar
Simmer till liver is done, about 10-15 minutes
Let cool
Remove any other tough membranes
Put entire mixture into the food into food processor and process till smooth.
Test for seasoning, add more salt and pepper if necessary and briefly process once more
Serve right away or pour into mold or loaf pan and chill before using
Keeps about a week.
Friday, December 18, 2009
They giggled when they saw rocks in my drawer
I just don’t understand it! I had a class full of eager students and when I opened the drawer to get measuring cups they started giggling and whispering. “Look, she has rocks in her drawer, lots and lots of rocks!”
The reason I have rocks in my drawer is that I use them. I use them when I make sauerkraut and other lactofermented vegetables. It keeps the vegetables submerged under the brine making for a better fermentation.
When choosing rocks look for round, rather flat rocks that will easily fit through the mouth of your jars. Discard any rocks that are porous, flake or get gritty when rubbed. I use wide mouth canning jars for my fermentations so a rock about 3 inches in diameter works well. I soak them in warm, soapy water, scrub them with a stiff brush, put them through the dishwasher and boil them to sterilize just before using. When not in use I store them in the drawer. Where else would I store them?
This fall I actually seemed to run out of the right size rocks so my friend, along with her 2 year old, went and collected from their garden. I was so grateful for the gift!
I recently heard from a Sauerkraut class student that he couldn’t get his hands on rocks but was trying giant marbles. I think that would work very well and would lend a festive air to the jars, don’t you?
Read about making Sauerkraut in my September posting, A month's worth of probiotics for the price of a cabbage.
Friday, December 4, 2009
Slow Food Catering
I was asked to cater an event showcasing the traditional and unusual cooking techniques I teach in my classes. I had never catered before and was feeling somewhat apprehensive.
My menu was simple enough:
-Gluten free sourdough bread toasts topped with kefir cheese and home cured salmon, also know as Gravlox*(recipe below)
-Four types of highly digestible beans for dips:
Baked Beans,
Italian White Beans,
Frijoles Negroes (Spanish Black Beans)
Indian Lentils
-Veggie Plate of raw vegetables not commonly eaten raw
-Lacto-Fermented Vegetables
Small bowls of seasonal lacto-fermented vegetables which at this time of year, was swiss chard and summer squash & onions.
-Amaranth Bread Pudding
Since I learned about these foods I have gained a better sense of using seasonal and fermented foods and what that really entails. For produce it means using and eating what is in season. For fermented foods it means having patience as the food can take hours or days or even weeks to reach perfect palatability. For sourdough bread it means planning a starter well in advance of when I want the finished bread. For beans it’s about carefully planning some simple steps.
Cooking this way is a very different process than going to the market and buying cans of beans, tubs of cream cheese, loaves of bread, already smoked salmon and vacuum packed jars of pickles. This food is very different as everything is carefully hand made from scratch, rendering it highly nutritious, easy to digest and exploding with flavor. When I serve some of these foods to Europeans they get very excited because it reminds them of the foods their grandmothers made. These old fashioned techniques, practiced around the globe for centuries, seem to preserve the inherent integrity of the food. Since most of us have not grown up with these foods they may initially taste unfamiliar or even strange. Perhaps it is an acquired taste and many of us notice that the body begins to crave these foods after having them a few times.
These foods can take from a few hours to almost a month to be finished. With careful planning it doesn’t take much more time, just a different usage of time. It only takes a few minutes to create bread starter. It takes just a few seconds a day to feed the starter. It takes half a minute to put kefir grains in a jar, fill it with milk and cover it. Timing is everything for lacto-fermented pickling. I boil and salt the water the night before so it will be room temperature when the vegetables are ready to be harvested or brought back from the farmer’s market.
So when I agreed to cater I got out my calendar, marked the day of the event and started counting backwards:
- 3-6 weeks before the event start lacto-fermenting seasonal veggies.
- One week to start the kefir milk in small batches
- Four days for the bread starter plus one day for rising.
- 2 days to cure the salmon.
- 24 hours to soak the beans and slow cook.
- 7 hours for soaking the amaranth with water kefir before cooking.
Additionally, I like to use my fresh or fresh ground herbs and spices whenever possible:
- Make garam masala for the lentil dish.
- Harvest dill, thyme and parsley from the garden. Rinse and let dry for easy chopping at the right time so it can be used well before it loses its vitality.
I like to attend to every aspect of the menu; every ingredient should be a quality ingredient. I once ate a layered cake that became part of the model for my cooking. There were 4 separate layers to this cake: the cake itself, the outermost hard-shell frosting, an inner frosting layer and an inner jam layer. I decided to taste each layer separately and found each layer was a completely satisfying taste in itself. Then I took a bite that included all the layers. I experienced all 4 layers of tastes and textures in a beautifully artful balance. Together they became a perfectly balanced contrapuntal experience. This became an important model for my cooking. Every aspect of a meal or menu would be of high quality and properly prepared without hurry.
So with this intention I began my tasks: counting days, doubling and tripling recipes, making shopping lists, making a daily task schedule, and soon enough it was time to start preparing food. Throughout the tasks I was aware that people I did not know would be eating this food. I felt honored to create this beautiful food for them. The question “would they like it” popped up many times but I just continued forward with my tasks.
The day of the event arrived. My helpers and I carefully packed the food, transported the food, unpacked the food and set up the food. I was nervous.
At most events most of the socializing centers around the food. Soon there was a small crowd around the table. People began eating. Some people just happily ate the food. Some people with food restrictions were happy to know they could safely eat the food. Some people realized the intricacies of the food and slowly tasted everything with eyes closed.
One man made comments on each layer of the salmon cheese toasts, the sourness of the bread, the sweet and sour nature of the kefir cheese and the delicate texture and salty-sweet taste of the home cured salmon. Another woman pondered the strong, though not overpowering, blend of Indian spices (homemade garam masala) in the lentil dish. People kept nibbling at the lacto-fermented veggies trying to identify all the tastes. I heard questions like:
“What makes this sweet?
What makes this sour?
Why doesn’t it taste like it has vinegar in it?
How did you get it be so delicate?”
When I told them the only ingredients were vegetables, dill, salt and water they had trouble believing it but continued nibbling.
I was very happy that almost all the food was eaten and appreciated. The one dish that wasn’t quite right was The Amaranth Bread Pudding. I had used sourdough bread and the characteristic sourness of the bread clashed with the sweetness of the honey-sweetened amaranth. Since then I have learned some tricks for minimizing the amount of sour taste in sourdough bread.
I continue to deeply enjoy creating all types of slow food. Seems there is always more to learn, share and enjoy.
Home Cured Salmon/Gravlox Recipe
1 lb fresh salmon, a uniformly thick piece from the middle of the fish
1 ½ tablespoons salt
1 ½ tablespoons sugar
1/2 bunch of dill or cilantro
A flat dish
Clear plastic wrap
Small bowl
Line the flat dish with a piece of clear plastic wrap large enough to wrap up the salmon so it’s tightly closed
Lay the salmon skin side down on the plastic wrap
Mix the salt and sugar together in a bowl
Take the dill and rinse it, leave it to dry, then chop the leaves off the large stems discarding the large stems (use for soup)
Mix the chopped dill leaves with the salt and sugar mixture and lay it on the salmon flesh so it completely covers the flesh.
Wrap the fish and dill mixture firmly in the clear plastic wrap.
Cure in refrigerator for 1 ½ -2 days.
After 1 ½-2 days unwrap the fish and scrape off the dill mix. Wash off the fish and blot dry with a paper towel.
Slice fish thinly on an angle.
Fish will keep for a few days.
Some people make 2 pieces at a time laying them on top of each other flesh side touching with dill mix in between and on top.
Some people also make an entire side at a time. Just double or triple the ingredients.
My menu was simple enough:
-Gluten free sourdough bread toasts topped with kefir cheese and home cured salmon, also know as Gravlox*(recipe below)
-Four types of highly digestible beans for dips:
Baked Beans,
Italian White Beans,
Frijoles Negroes (Spanish Black Beans)
Indian Lentils
-Veggie Plate of raw vegetables not commonly eaten raw
-Lacto-Fermented Vegetables
Small bowls of seasonal lacto-fermented vegetables which at this time of year, was swiss chard and summer squash & onions.
-Amaranth Bread Pudding
Since I learned about these foods I have gained a better sense of using seasonal and fermented foods and what that really entails. For produce it means using and eating what is in season. For fermented foods it means having patience as the food can take hours or days or even weeks to reach perfect palatability. For sourdough bread it means planning a starter well in advance of when I want the finished bread. For beans it’s about carefully planning some simple steps.
Cooking this way is a very different process than going to the market and buying cans of beans, tubs of cream cheese, loaves of bread, already smoked salmon and vacuum packed jars of pickles. This food is very different as everything is carefully hand made from scratch, rendering it highly nutritious, easy to digest and exploding with flavor. When I serve some of these foods to Europeans they get very excited because it reminds them of the foods their grandmothers made. These old fashioned techniques, practiced around the globe for centuries, seem to preserve the inherent integrity of the food. Since most of us have not grown up with these foods they may initially taste unfamiliar or even strange. Perhaps it is an acquired taste and many of us notice that the body begins to crave these foods after having them a few times.
These foods can take from a few hours to almost a month to be finished. With careful planning it doesn’t take much more time, just a different usage of time. It only takes a few minutes to create bread starter. It takes just a few seconds a day to feed the starter. It takes half a minute to put kefir grains in a jar, fill it with milk and cover it. Timing is everything for lacto-fermented pickling. I boil and salt the water the night before so it will be room temperature when the vegetables are ready to be harvested or brought back from the farmer’s market.
So when I agreed to cater I got out my calendar, marked the day of the event and started counting backwards:
- 3-6 weeks before the event start lacto-fermenting seasonal veggies.
- One week to start the kefir milk in small batches
- Four days for the bread starter plus one day for rising.
- 2 days to cure the salmon.
- 24 hours to soak the beans and slow cook.
- 7 hours for soaking the amaranth with water kefir before cooking.
Additionally, I like to use my fresh or fresh ground herbs and spices whenever possible:
- Make garam masala for the lentil dish.
- Harvest dill, thyme and parsley from the garden. Rinse and let dry for easy chopping at the right time so it can be used well before it loses its vitality.
I like to attend to every aspect of the menu; every ingredient should be a quality ingredient. I once ate a layered cake that became part of the model for my cooking. There were 4 separate layers to this cake: the cake itself, the outermost hard-shell frosting, an inner frosting layer and an inner jam layer. I decided to taste each layer separately and found each layer was a completely satisfying taste in itself. Then I took a bite that included all the layers. I experienced all 4 layers of tastes and textures in a beautifully artful balance. Together they became a perfectly balanced contrapuntal experience. This became an important model for my cooking. Every aspect of a meal or menu would be of high quality and properly prepared without hurry.
So with this intention I began my tasks: counting days, doubling and tripling recipes, making shopping lists, making a daily task schedule, and soon enough it was time to start preparing food. Throughout the tasks I was aware that people I did not know would be eating this food. I felt honored to create this beautiful food for them. The question “would they like it” popped up many times but I just continued forward with my tasks.
The day of the event arrived. My helpers and I carefully packed the food, transported the food, unpacked the food and set up the food. I was nervous.
At most events most of the socializing centers around the food. Soon there was a small crowd around the table. People began eating. Some people just happily ate the food. Some people with food restrictions were happy to know they could safely eat the food. Some people realized the intricacies of the food and slowly tasted everything with eyes closed.
One man made comments on each layer of the salmon cheese toasts, the sourness of the bread, the sweet and sour nature of the kefir cheese and the delicate texture and salty-sweet taste of the home cured salmon. Another woman pondered the strong, though not overpowering, blend of Indian spices (homemade garam masala) in the lentil dish. People kept nibbling at the lacto-fermented veggies trying to identify all the tastes. I heard questions like:
“What makes this sweet?
What makes this sour?
Why doesn’t it taste like it has vinegar in it?
How did you get it be so delicate?”
When I told them the only ingredients were vegetables, dill, salt and water they had trouble believing it but continued nibbling.
I was very happy that almost all the food was eaten and appreciated. The one dish that wasn’t quite right was The Amaranth Bread Pudding. I had used sourdough bread and the characteristic sourness of the bread clashed with the sweetness of the honey-sweetened amaranth. Since then I have learned some tricks for minimizing the amount of sour taste in sourdough bread.
I continue to deeply enjoy creating all types of slow food. Seems there is always more to learn, share and enjoy.
Home Cured Salmon/Gravlox Recipe
1 lb fresh salmon, a uniformly thick piece from the middle of the fish
1 ½ tablespoons salt
1 ½ tablespoons sugar
1/2 bunch of dill or cilantro
A flat dish
Clear plastic wrap
Small bowl
Line the flat dish with a piece of clear plastic wrap large enough to wrap up the salmon so it’s tightly closed
Lay the salmon skin side down on the plastic wrap
Mix the salt and sugar together in a bowl
Take the dill and rinse it, leave it to dry, then chop the leaves off the large stems discarding the large stems (use for soup)
Mix the chopped dill leaves with the salt and sugar mixture and lay it on the salmon flesh so it completely covers the flesh.
Wrap the fish and dill mixture firmly in the clear plastic wrap.
Cure in refrigerator for 1 ½ -2 days.
After 1 ½-2 days unwrap the fish and scrape off the dill mix. Wash off the fish and blot dry with a paper towel.
Slice fish thinly on an angle.
Fish will keep for a few days.
Some people make 2 pieces at a time laying them on top of each other flesh side touching with dill mix in between and on top.
Some people also make an entire side at a time. Just double or triple the ingredients.
Monday, September 28, 2009
A month’s worth of probiotics for the price of a cabbage!
Did you know that you can easily make your own probiotics at home in your own kitchen from simple ingredients like salt, water and cabbage?
Lacto-fermented cabbage, aka Sauerkraut, is an ancient cultured vegetable that is loaded with probiotics and enzymes that grow through natural fermentation. I like getting my probiotics and enzymes from a food rather than a bottled supplement. I believe these probiotics and enzymes become highly available to the body because they are live right from the food rather than processed in an industrial plant awaiting rehydration in the digestive tract.
People that have taken many courses of antibiotics usually have reduced and out-of-balance intestinal bacteria opening the door for illnesses like candida, IBS, fungal infections, and parasites. Eating small amounts of lacto-fermented vegetables (1-2 tablespoons) at lunch and dinner on a regular basis helps to gently repair the intestinal environment. The enzymes help to digest the meal while the probiotics repopulate the intestines with friendly bacteria.
Watch Sauerkraut Video!
Here is the recipe for Sauerkraut:
Sauerkraut
Ingredients
1 medium cabbage, green, red or savoy (curly)
For leaf layer: 3-4 whole cabbage leaves peeled from the outside of the cabbage
For the brine
2 quarts filtered or spring water
Pure salt, kosher, pickling or coarse sea salt, with no additives
Equipment:
Large pot for boiling water
2 wide mouth quart canning jars
2 canning lids and rings
2-4 rocks that easily fit through the mouth of the canning jar. Garden rocks are great. Look for a rock about 2-3 inches in diameter and not more than 1 inch high. Alternately, you can use 2 smaller rocks in each jar.
Scrub rocks with a brush, run through dishwasher or wash thoroughly by hand.
Small pot for sterilizing the canning lids, rings and rocks
Something to press the cabbage into the jar, a crab mallet, a wooden food pusher, etc
Wide mouth funnel (optional) for filling the jar
Ladle
Bring the filtered water to a boil for 4 minutes.
After it’s cooled a bit add 3 tablespoons of salt and stir to dissolve.
Allow brine to cool to near room temperature (2-4 hours or overnight)
In small pot sterilize lids, rings and rocks by boiling for 4 minutes.
Let them cool about 10 minutes and pour out the water to let them cool further.
Peel off, and set aside, a few outer leaves of the cabbage for the top leaf layer (you can also use horseradish leaves, raspberry leaves or grape leaves instead of cabbage).
When the brine is almost cool, chop or grate cabbage.
If using herbs or spices put them at the bottom of the quart jars.
Start layering the cut cabbage into the jar an inch or two high at a time, gently pressing it down with hands or pressing tool.
Keep adding 1-2 inch layers of cabbage until about 2-3 inches of space is left at the top.
Press it down again.
Fold a cabbage leaf, or other leaf to fit over the top layer of cabbage and press it in.
Place a rock or rocks on top of the leaf.
Pour brine into the jar leaving about 1 inch of space from the top.
Wipe any brine off top of jar, put lid on jar, and screw on band.
Allow to ferment on kitchen counter or shelf for 3 days at room temperature, 72 degrees.
Gently move to the refrigerator for 3 weeks.
Eat after 3-4 weeks. Store in refrigerator. Taste gets better with time.
Lasts 3-6 months in refrigerator.
Watch Sauerkraut Video!
Purchase Lacto-Fermentation Through The Seasons recipe book!
Lacto-fermented cabbage, aka Sauerkraut, is an ancient cultured vegetable that is loaded with probiotics and enzymes that grow through natural fermentation. I like getting my probiotics and enzymes from a food rather than a bottled supplement. I believe these probiotics and enzymes become highly available to the body because they are live right from the food rather than processed in an industrial plant awaiting rehydration in the digestive tract.
People that have taken many courses of antibiotics usually have reduced and out-of-balance intestinal bacteria opening the door for illnesses like candida, IBS, fungal infections, and parasites. Eating small amounts of lacto-fermented vegetables (1-2 tablespoons) at lunch and dinner on a regular basis helps to gently repair the intestinal environment. The enzymes help to digest the meal while the probiotics repopulate the intestines with friendly bacteria.
Watch Sauerkraut Video!
Here is the recipe for Sauerkraut:
Sauerkraut
Ingredients
1 medium cabbage, green, red or savoy (curly)
For leaf layer: 3-4 whole cabbage leaves peeled from the outside of the cabbage
For the brine
2 quarts filtered or spring water
Pure salt, kosher, pickling or coarse sea salt, with no additives
Equipment:
Large pot for boiling water
2 wide mouth quart canning jars
2 canning lids and rings
2-4 rocks that easily fit through the mouth of the canning jar. Garden rocks are great. Look for a rock about 2-3 inches in diameter and not more than 1 inch high. Alternately, you can use 2 smaller rocks in each jar.
Scrub rocks with a brush, run through dishwasher or wash thoroughly by hand.
Small pot for sterilizing the canning lids, rings and rocks
Something to press the cabbage into the jar, a crab mallet, a wooden food pusher, etc
Wide mouth funnel (optional) for filling the jar
Ladle
Bring the filtered water to a boil for 4 minutes.
After it’s cooled a bit add 3 tablespoons of salt and stir to dissolve.
Allow brine to cool to near room temperature (2-4 hours or overnight)
In small pot sterilize lids, rings and rocks by boiling for 4 minutes.
Let them cool about 10 minutes and pour out the water to let them cool further.
Peel off, and set aside, a few outer leaves of the cabbage for the top leaf layer (you can also use horseradish leaves, raspberry leaves or grape leaves instead of cabbage).
When the brine is almost cool, chop or grate cabbage.
If using herbs or spices put them at the bottom of the quart jars.
Start layering the cut cabbage into the jar an inch or two high at a time, gently pressing it down with hands or pressing tool.
Keep adding 1-2 inch layers of cabbage until about 2-3 inches of space is left at the top.
Press it down again.
Fold a cabbage leaf, or other leaf to fit over the top layer of cabbage and press it in.
Place a rock or rocks on top of the leaf.
Pour brine into the jar leaving about 1 inch of space from the top.
Wipe any brine off top of jar, put lid on jar, and screw on band.
Allow to ferment on kitchen counter or shelf for 3 days at room temperature, 72 degrees.
Gently move to the refrigerator for 3 weeks.
Eat after 3-4 weeks. Store in refrigerator. Taste gets better with time.
Lasts 3-6 months in refrigerator.
Watch Sauerkraut Video!
Purchase Lacto-Fermentation Through The Seasons recipe book!
Monday, September 7, 2009
Kombucha Tea in the Kitchen
Kombucha Tea has become a staple in my kitchen. I turn to it often.
Sometimes I use a ladle full of kombucha tea in a stir fry, especially if I’ve cooked the food too fast and it’s sticking to the pan. The Kombucha releases the food from the pan and lends an unexpected flavor to the stir fry.
I’ve used it as a marinade for fish like Haddock, Tilapia, Perch and Catfish. I put the fish in a dish, add Kombucha to nearly covering the fish, let it marinate for a half hour or so, turn it and let sit for another 20 minutes and cook. I usually cook a veggie-fish saute’ but I’m sure this marinated fish would also be great grilled, baked or broiled.
Due to my high sensitivity to wine I haven’t had any in decades. I’m not sure if it’s the alcohol, the sugar, or the sulfites but I have a strong unpleasant reaction very quickly. I’ve taken to substituting Kombucha tea, ounce for ounce, in recipes that call for wine or beer. It brightens up the finished product lending a hint of the fermented taste we expect from a recipe with wine. I used it successfully in a braised short rib recipe and it was fantastic.I suppose it could be used in French Onion Soup so I will give it a try soon, as our onion harvest is plentiful this year.
In cold and flu season I make Kombucha Horseradish Tonic. I fill a jar with 8-16 ounces of Kombucha tea and drop a 1-inch peeled chunk of horseradish root in it. I let it steep a day or two and then drink 2-4 ounces every morning. If I’m very congested I’ll squeeze some lemon into my glass and then add the Kombucha Horseradish Tonic. This combination quickly breaks up any congestion. I replace the horseradish chunk every 7-10 days.
My recipe for Herbal Kombucha tea below.
Sometimes I use a ladle full of kombucha tea in a stir fry, especially if I’ve cooked the food too fast and it’s sticking to the pan. The Kombucha releases the food from the pan and lends an unexpected flavor to the stir fry.
I’ve used it as a marinade for fish like Haddock, Tilapia, Perch and Catfish. I put the fish in a dish, add Kombucha to nearly covering the fish, let it marinate for a half hour or so, turn it and let sit for another 20 minutes and cook. I usually cook a veggie-fish saute’ but I’m sure this marinated fish would also be great grilled, baked or broiled.
Due to my high sensitivity to wine I haven’t had any in decades. I’m not sure if it’s the alcohol, the sugar, or the sulfites but I have a strong unpleasant reaction very quickly. I’ve taken to substituting Kombucha tea, ounce for ounce, in recipes that call for wine or beer. It brightens up the finished product lending a hint of the fermented taste we expect from a recipe with wine. I used it successfully in a braised short rib recipe and it was fantastic.I suppose it could be used in French Onion Soup so I will give it a try soon, as our onion harvest is plentiful this year.
In cold and flu season I make Kombucha Horseradish Tonic. I fill a jar with 8-16 ounces of Kombucha tea and drop a 1-inch peeled chunk of horseradish root in it. I let it steep a day or two and then drink 2-4 ounces every morning. If I’m very congested I’ll squeeze some lemon into my glass and then add the Kombucha Horseradish Tonic. This combination quickly breaks up any congestion. I replace the horseradish chunk every 7-10 days.
My recipe for Herbal Kombucha tea below.
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