I’m always on the look out for low sugar alcoholic beverages. I love a good sauce, but I try to moderate my daily numbers of carbohydrates. This is a simple recipe for what I call: THE KRAUTINI One or two fingers of vodka (or gin) A generous splash of bright pink sauerkraut juice Water or …
Tag Archives: lacto-fermentation
When molds (and pigs) attack…
This post brought to you by pain medication….I surprised our boar in the dark last Friday morning, and have a hole in my shin to show for it. Sitting on ones bum with a swollen, elevated limb seems to be a perfect opportunity to blog; please blame any editorial errors that follow on the drugs. …
Zippy food accessories
Condiments are essential. What is rice without tamari? A burger without ketchup? A salad without dressing? Borrring! Potent little jars can help a busy cook easily be a good cook. Sauces and toppings are excellent ways to introduce unfamiliar palates to the varied and pronounced flavors of fermentation. A fermented jar of food flavoring has …
Lacto-fermented cabbage – aka – Sauerkraut or Kim Chee
Fermented cabbage is the most versatile side dish I know. The sour flavors compliment such a wide variety of foods, and the particular flavor of the cabbage can be modified with any number of spice combinations. From my fermentation diary, where I record when and what I’ve subjected to the action of microbes, here’s a …
Pickled peppers
If only I had a peck of these wonderful peppers! A peck is two English gallons, which are quite a bit larger than US gallons. We bought these beautiful peppers from a local farmer/neighbor and spent a few hours cutting them into strips and carefully placing them into brine filled jars. We ended up with …
Kraut and cream
A simple solution to a well-aged and possibly too-tangy jar of kraut? Add some cream. I believe this is the original cole slaw. It’s the only kind I’m interested in eating. Raw cabbage makes me bloat. Fermented cabbage does not. I use red cabbage for my kraut, this makes that eye popping pink color of …
Dilly turnips
Today I retrieved from the cellar a gallon of halved turnips, harvested and placed in brine in June. At the time, we were sick of turnips, having had a bumper crop of them. They’re a user-friendly, frost-tolerant, early spring/summer or fall/winter crop, fast growing (and therefore not bitter) as long as the soil is moist. …