It's was a warm misty morning at the farm this morning as a half year of harvests comes to a close this weekend. The garlic is all planted for next season, the pick your own fields is cleaned up, there are a few cover crops to plant yet, and we have been working on cleaning up the fence row, and getting ready for gift boxes. The crops did really well this year over all. Remember when spring was so cold and wet that we couldn't get seeds or transplants into the ground because it was wet cold muck? And then summer arrived with intense heat and a lack of rain, and September brought us almost a year's worth of rain in a month's time.
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I make this with pimentón — and yes, it makes me feel so clever. Even if it makes you think I am culinarily insane. Basically I make a fire-y paste with the pimentón, homemade garlic powder and the kraut liquid, dump it into the jar with the fermented kraut and process it. Totally not traditional, I know. You are supposed to add the heat as part of the fermenting! Kimchee is made with Napa cabbage! I know, I know. So, don’t get your underwear in a bunch and then don’t even think of then turning around and asking me for a recipe after you try it after bashing it.
I happen to have a bunch of Bay that has been hanging around for a while and three trees for the garden on the way so I don’t need to dry it. I love fresh Bay. I use too much of it in everything I can. This can be an awesome way to complement a mild hot dog, if you make your own hot dogs or buy them from a reliable source. If you don’t let me know where to send the flowers.
You can mess with the cabbage-y part, sure, but don’t mess with the flavors of choucroute, Yo. I put a bunch in the bottom of the jar before filling up with the kraut. Seal and leave until choucroute time to marry the flavors.
As I continue to make the meaty things Rob tells me to make, it will be handy to have a complementing kraut on the shelf. Rob is obsessed with the fennel-coriander-chili flake combo. If this turns out, I’ll bring him some just to say thanks for being an awesome dude.
Duh, it’s spring. Ramps. For this, I will actually be making a smallish batch of krauted ramps to add to the turnips at canning. To make a smallish batch of basically any kind of kraut, pile vegetables into a quart canning jar, add 2 tablespoons each of whey and salt and fill with filtered water to the top (for all you “tap water is fine” folk, know that the chlorine messes with the fermentation). Again, I cover with a cloth to keep everything submerged and then, using a used lid, screw on the cap and leave on the counter for a few days before moving to a cooler place to ferment.