We look forward to summer's harvest all year long. The tomatoes, the zucchini the herbs and the corn. The peaches, rhubarb and fresh multitude of berries so naturally sweet and amazing you can't pop them into your mouth fast enough. And then, just like that, it's gone. The warmth dwindles from the summer sky and the abundant lush gardens along with all their habitants shrivel away in golds and yellows until next year.
Fortunately there is a way to preserve summer's glorious harvest so we can enjoy the fresh and complex flavors all year long. Preserving. In all of it's many forms is such a wonderfully frugal way to store your favorite fruits and vegetables.
The best part, according to yours truly is the limitless ways to enjoy your pickled and preserved treats. On salads, sandwiches, tacos and tarts. Medicinally, therapeutically and aromatic. From pickles, jams, herbed butters, salsa's, and my favorite, sauerkraut, uses and benefits are limitless.
Why are there rocks involved??? Read on young grasshopper.....
imaginative writers | an imaginative solution: creative, visionary, inspired, inventive, resourceful, ingenious; original, innovative, innovatory, unorthodox, unconventional; fanciful, whimsical, fantastic; fantastical, Seussian; informal offbeat,off the wall, zany.
Just look at those glorious fermenting bubbles!
Pardon the medical nerd in me....... this is pretty damn cool!
Most people think about beer or wine when they hear the term fermentation. While certain yeasts are used to convert the sugars in grape juice or grains into alcohol, it is bacteria that are responsible for lacto-fermentation. The “lacto” portion of the term refers to a specific species of bacteria, namely Lactobacillus. Various strains of these bacteria are present on the surface of all plants, especially those growing close to the ground, and are also common to the gastrointestinal tracts, mouths, and vaginas of humans and other animal species.
Lactobacillus bacteria have the ability to convert sugars into lactic acid.
Lactic acid is a natural preservative that inhibits the growth of harmful bacteria.
Why I don't use vinegar to make my sauerkraut.
Pickles and relishes are a part of the American food tradition. Since the advent of industrialization, most pickling is done with vinegar, which offers more predictable results, but no lactic acid. With just a little patience, instruction, and minimal supplies, it is possible to learn the time-honored art of lacto-fermentation.
TIME 10 MINUTES ACTIVE 4-7 DAYS INACTIVE YIELDS 8 CUPS
You Will Need
1 medium size head purple cabbage (yup, you can use green)
1-1/12 tablespoons *salt (preferably sea salt, not course ground)
possibly a few teaspoons of filtered water to make sure cabbage is covered in liquid
a large, glass or non reactive jar (don't use plastic or metal!!!)
a couple of small, heavy, very clean river rocks to weigh down the cabbage
A cool dark *place to keep your jar while it's fermenting
Feel free to add in carrots, jalapenos, radishes or other *non sugary foods.
Begin by removing the outer first layer of cabbage leaves, discard. Remove the next layer of cabbage leaves and set aside, these will be used to lay on top of your chopped cabbage as a barrier to dust and too much air.
Slice the head of cabbage in half. Remove the core (white part) of the cabbage, discard. Thinly slice the cabbage. Put into a large bowl and sprinkle with the salt. Toss to combine.
Pack the cabbage into a glass jar tightly. Place a small piece of a cabbage leaf on top of the shredded cabbage so it covers it. Place the washed rocks on top of that to keep it weighed down. Do NOT cover with a lid!!! Your cabbage needs air to survive and ferment!! Keep in a cool dark place AWAY from other fermenting foods like sour dough, kombucha or pickles!!!
Let it ferment for at least 3 days and up to 7. Taste test. If you prefer it more sour, let it sit a day or two more. When acquired taste is achieved, seal with a lid and put in the refrigerator. It should keep for several weeks and even months if done properly.
YOU MIGHT ALSO LIKE
How to Make Kombucha
A special thank you to Stacy from Food Lust People Love for being this weeks Sunday Supper host!
- Blackberry Chia Seed Jam from Books n' Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Homemade Spiced Peach Jam from Cosmopolitan Cornbread
- Pickled Black Radish from A Kitchen Hoor's Adventures
- Piri Piri Hot Sauce from Curious Cuisiniere
- Rhubarb Vanilla Jam from Hezzi-D's Books and Cooks
- Southwestern Salsa from The Freshman Cook
- Strawberry Balsamic Syrup from Cindy's Recipes and Writings
- Watermelon Butter from Palatable Pastime
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- Blackberry Freezer Jam from Rhubarb and Honey
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline's Cooking
- Summer Veggies from Momma's Meals
- Raspberry Vinegar from Magnolia Days
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane's Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
- Simple Pickled Red Cabbage from Simply Healthy Family
And for even more help and support: 5 Food Preservation Tips from Sunday Supper Movement
Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.