A cheesy confession

It’s likely that nobody remembers my bold proclamation in mid-September about how I was going to start making cheese.  I got this book from the library.  I read the first four pages of it, at least.
But I never got around to picking up ingredients to make any of the cheese recipes.  Then one day it [...]

Sauerkraut: new method a success

A couple weeks ago we bought a huge cabbage at the farmer’s market.  Usually we keep our ferments covered tightly, opening the jars about twice a day to let out accumulated pressure.  Because this was such large batch of ‘kraut, I decided to try the Sandor Katz method of fermentation: leaving the cover off and [...]

Book review: Root Cellaring

Root Cellaring
The Simple No-Processing Way to Store Fruits and Vegetables
By Mike & Nancy Bubel
Note: the subtitle of the newer editions is Natural Cold Storage of Fruits and Vegetables.  I got the 1971 hardcover edition from the library, so my version had some awesome 70s lettering on the front.  (Same art, though.)
I was on the library [...]

Different fermentation method

We’re making a new batch of sauerkraut right now, and it’s our biggest batch ever: 5.5 quarts.  My normal method, while the kraut is fermenting, is to keep the jar tightly sealed, and open it about twice a day and let out the built-up gas and push down on the cabbage a bit.  If you [...]

Sauerrüben

Continuing down the path towards becoming a total fermentation maniac, I tried a new one this week: sauerrüben.  It’s just like sauerkraut, except it’s made with turnips instead of cabbage.
I think I finally realized the whole purpose and meaning of turnips.  I’ve cooked with them occasionally before, and was uninspired until now.  But something magical [...]

What I’m reading right now

So, even though my Recommended Reading section is badly in need of an update, I will skip updating it so I can spend some more time… reading tonight.  Here’s what I’m reading (yes, all three simultaneously):
Home Cheesemaking
Recipes for 75 homemade cheeses
by Ricki Carroll
OK I am only in the opening chapters of this one so [...]

Fermenting and apples

Reader Edna asked if I had a recipe for fermented applesauce.  I looked through both Nourishing Traditions and Wild Fermentation, and also did some googling, but came up with nothing.  Every applesauce recipe that I’ve seen calls for cooking the apples, which, one would assume, would kill all the enzymes necessary for good fermentation.  So [...]

Preserving food: a quick run-down

This is the first year that I’ve really gotten into preserving food.  I’ve frozen some things in the past, but with the combination of expanding our garden and subscribing to the CSA, I just simply have so much more to work with this summer.  I don’t have a favorite method yet; I think each one [...]

Applesauce time

We are so lucky to have inherited a large old apple tree with our house.  It has been sorely neglected over the years, but it still produces quite a few apples every year.  I’m not sure what kind they are; they’re small and green and turn partially red when they’re ripe.  They’re pretty tart, but [...]

Recipe: fermented salsa

You ask, I deliver.  Here you go, Matt!  From Nourishing Traditions:
Salsa
Makes 1 qt
-4 medium tomatoes, peeled, seeded and diced
-2 small onions, chopped
-3/4 c. chopped chile, jalapeno, or milder pepper (seeded)
-6-8 cloves garlic, peeled and finely chopped or pressed
-1 bunch cilantro
-1 tsp. dried oregano (or a good T or two of fresh)
-juice of 1-2 lemons
-1 T. [...]