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Anna N

What Are You Preserving, and How Are You Doing It? (2016–)

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I lucked into a brand new unused Harsch crock at Goodwill a while back.  I just put up my first batch of sauerkraut for the season on Saturday.  Two large heads of green cabbage and kosher salt and a little bit of leftover kraut juice from a previous batch.  It was bubbling actively by Sunday afternoon.  Fermentation rules.

 

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Err,  I’ve had to move the kimchi outside....fermenting cabbage is powerful stuff !

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5 hours ago, sartoric said:

Err,  I’ve had to move the kimchi outside....fermenting cabbage is powerful stuff !

 

 

Why many Koreans have separate small kimchi fridges :)

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I think I'll call it "clean out the crisper drawer salsa." Yellow tomatoes, red tomatoes ( @Shelby, I peeled the damn tomatoes), serrano, Anaheim and red bell peppers, onion, mango, kernels from four ears of corn, cilantro. It'll ferment for 2-3 days and then I'll likely can it to go in Christmas baskets.

 

Peppers were hotter than I thought. Hands are burning!

 

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Got my new batch of kraut put together through the course of the day, to the tune of about 4kg of cabbage. There are just the two of us, so that should get us most of the way through winter depending how often we get the urge for choucroute garnie...

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I lost my semi-dehydrated tomatoes when we were without power for three days so I re-did them and froze a bunch of fresh ones too.  They are handy when you only need one or two.

 

Today I made apple butter from my in-laws apple trees.  They have some really old apple trees, no one knows what kind they are but the apples make terrific apple butter.  I freeze it in 1/4 cup portions in muffin tins.  Goes well with pork.

 

Today I also made almost 4 quarts/litres of hot sauce, made using Sugar Rush Peach Peppers.

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Edited by ElsieD Corrected name of peppers (log)
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You people better run out and buy all the button mushrooms that you can before I get to 'em and cause a shortage.  We LOVE them.  A mushroom with a piece of the onion=match made in heaven.  Thanks again for the recipe @HungryChris

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My crock of Sauerkraut is now in my garage, I started it mid August using Polish cabbages (like cannonballs) , we have a lot of Polish shops in England now. the cabbage when shredded came to about six kilos, a couple of apples and some finely shredded new carrots.

 

the cooler weather is here  and it will be on top form by the end of November and will stay in good condition until it is all used up , usually about May, i put up a few handfuls in a plastic container and keep it in the fridge, it is lush, not stinky but fragrant and flavoursome.

 

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6 hours ago, naguere said:

My crock of Sauerkraut is now in my garage, I started it mid August using Polish cabbages (like cannonballs) , we have a lot of Polish shops in England now. the cabbage when shredded came to about six kilos, a couple of apples and some finely shredded new carrots.

 

the cooler weather is here  and it will be on top form by the end of November and will stay in good condition until it is all used up , usually about May, i put up a few handfuls in a plastic container and keep it in the fridge, it is lush, not stinky but fragrant and flavoursome.

 

 

I grew up on a farm and we grew acres and acres of cabbage.  But we never made our own kraut.  We sold to distinctly ethnic neighborhoods markets (Polish, Jewish, Yugoslavian, Russian etc).  The demand for the "kraut cabbage" came late in the season, after the frost.   The cabbages were heavy, hard, and the frost made them sweeter.  An earlier cabbage could have a "hot" flavor and the leaves were light and loose.  There were many people that had the old kraut barrels in their basements and would buy crates of cabbage for the winter.  This wasn't all that long ago even though it sounds like pioneer times.   I just started making kraut maybe 3-4 years ago on a whim.   I cannot get the after frost, heavy cabbages here locally.  

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Ajar from roasted peppers.

Romanian style eggplant and pepper preserve. 

 

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I brined another beef tongue for three weeks in a solution of Morton Tender Quick. I took it out of the fridge today and cooked it in the Ipot for 70 minutes.

Here it is still in the cryovac.

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And here it is starting it's three week bath.
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Here is what it looked like when I pulled it out of the brine today.

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Into the Ipot with water to cover, more bay leaves, a splash of cider vinegar and several splashed of Crystal hot sauce.

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Out of the Ipot after 70 minutes with Natural release.

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And here it is peeled and headed back to the fridge to chill before use.

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You will probably be seeing this appear on the lunch thread, but definitely not dinner, as this operation is a covert one that will bring a rolled eye and a muttered "Oh, brother!", if discovered.

HC


Edited by HungryChris (log)
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14 minutes ago, HungryChris said:

You will probably be seeing this appear on the lunch thread, but definitely not dinner, as this operation is a covert one that will bring a rolled eye and a muttered "Oh, brother!", if discovered.

HC

 I love tongue and was brought up on it but I have to admit that I prefer to see it sliced and in deli wrap. So many of the items that I was raised on and that seemed perfectly normal often strike me now as having a definite yuck factor.  I am thinking of tripe and black pudding and fish roe.    All of these were rare treats and I gobbled them up. Only as an adult did I learn their origin. 

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I feel that way about smoked eel.

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My crabapples became a relish, a chutney and some jelly that I reported above. The crabapple/pecan relish, after being eaten out of hand and sprinkled on salads, made its way (what was left of it) into some puff pastry as a dessert. I've never worked with puff pastry before, and thought it was a bit too brown - and needed a bit of jelly to set it off. Our dinner guests loved both the jelly and the pastries, and only one other used the jelly.

 

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