Thursday, March 03, 2016

A Little Side-Step

Yesterday was a chore day so I have almost nothing new to post.  I did start stitching on another sample quilting piece last night, but it isn't far enough to show yet.

Today, I decided to check on my sauerkraut that has been fermenting for a just over two weeks.  I made this batch with cabbage and some shredded Korean radish.    When I looked in I saw some "scum" above the line of the airlock.  This was an "oh, I better check closer" moment.   Luckily the scum was only from where the fermentation had pushed bits above the airlock.  Under the airlock and plate (used to hold all the cabbage mix under the fermenting brine) everything was just fine.  And since it had been two weeks, it was time to taste test it anyway.
MMMmmmmmm - it is so good.  And it was ready to pack in jars.
What you are seeing is the output of a total of five pounds of vegetable matter (cabbage and Korean radish in this instance.)  The two large jars are quart size and the small is a pint that is almost full.  The radish in this added a bit of a sweeter taste than cabbage alone. I really like it. I have used carrots in previous batches but I didn't have any for this one, so I used what I had that I knew would work. You see the Korean radish is often used in Kimchi - which is a spicy Asian version of sauerkraut.
Now you may notice the plastic storage lids on the quart jars.  Since these will be stored in the refrigerator rather than being canned, you do not need a sealing lid.  It is a travesty (in my opinion) to waterbath can kraut.  The probiotics - good bacteria that help your digestion - are killed by the heat of canning.  So I make small batches and store them in the refrigerator.
My first batches were made in a quart jar, but I soon realized that it didn't last long enough.  So I graduated to a five gallon food safe bucket for a batch made with 5 pounds of vegetable matter.

I love making food "the old fashioned way" -probably because cooking is a blend of art and science. Years ago I made all the bread my roommate and I ate.  Breadmaking is work, but a lot of fun too.  And there is nothing like slicing off the crusty end of a fresh loaf and savouring your results.
There is a class on Craftsy that I am adding to my wish list.  It is "The Art and Science of Bread" (note affiliate link)  Right now the class is on sale for 25% off.

But if cooking just isn't your thing - perhaps a class like The Ultimate T-Shirt Quilt (w/Winnie Fleming) would make your creative heart sing.  A T-Shirt quilt is a great way to clean out some of those older (or even newer) t-shirts that you don't want to get rid of, but don't really wear anymore.

But there are classes in so many categories. Sigh, I don't think I will ever have enough time to learn everything I want to know. But I keep trying!

Comments are welcomed. I will reply when possible unless otherwise stated. Of course if you are a "No Reply Blogger" - I can not reply.

1 comment:

Barbara said...

I enjoy doing things the old-fashioned way, but this is cooking, so not so much. I bet it's delicious though!