Tag Archives: fermenting

Foraging and Fermenting

Garden bounty
It’s summer and the world is our grocery store. Our garden is booming, so we’ve been enjoying a lot of fresh salad and kale smoothies.

Rooftop Apple Tree
Apple Crisp
I also discovered that the apple trees on our rooftop produce surprisingly tasty fruit. Perfect for eating raw or baking into an apple crisp.

Blackberry Picking
We also went back to our secret blackberry spot and picked a few containers full of delicious berries. We ate some fresh and froze the rest.

Homemade Kimchi
My latest food experiment is making kichmi (recipe). I was inspired after reading Michael Pollan’s new book – Cooked. It tastes really good and should help build a strong digestive system.

Making Sauerkraut

Homemade SauerkrautSauerkraut is all the rage with nutritionists these days for its probiotic characteristics that aid in digestion. Emily was at a workshop on “Optimizing Your Plant-Based Diet” last week where, among other things, they encouraged people to eat homemade sauerkraut. It sounded like a fun experiment, so we gave it a go. We’ve made pickled vegetables before (cucumbers, beets, etc.) but never fermented anything.

It was really easy. We followed the instructions my Baba gave me and combined with ones I found on the internet.

  1. Shred cabbage thinly.
  2. Layer in a bowl.
  3. As you add each layer, add salt and knead the cabbage together. This will compresses it and release water.
  4. Mix in other veggies. We added carrots and garlic. The carrots were good and the garlic added flavour but didn’t soften enough to eat on its own. Baba suggested onion and pickling spices in a cheesecloth.
  5. When you’re done kneading the cabbage, you should have a good amount of water in the bowl. If not, keep kneading.
  6. Put a plate over the ‘kraut’ and place something heavy on top of it (we used a case of cat food). The water level should rise above the plate.
  7. Set it aside to ferment for a few days. We left ours on the counter, which gave off a nice, eastern European aroma. You can put it in the fridge. The temperature it ferments at will affect the taste (sweetness vs sourness).
  8. After 4 days ours was ready to eat. We packed it into jars and put it in the fridge.

Compressing the KrautThe end product tastes pretty good. Sweeter than the sauerkraut you buy in stores and with more texture.