We love good food (who doesn't?!), and a big part of our journey is learning about methods of growing food that’s healthy for us and the planet too. So it was pretty cool to try our hand at some preserving, pickling and cheese making at @blackwattlefarm. We’re keen to understand these processes to see how achievable they are as they’re great methods for extending food life without chemicals, and ways of doing more with the produce you grow. Zero waste!
Luckily it was easier than expected and certainly achievable at home. We successfully made haloumi (Stu’s favourite) and feta as part of a cheesemaking workshop and spent a morning with Emma pickling beetroot, sauerkraut, strawberry jam and mandarin marmalade. The Sauerkraut made from cabbage from the garden is still fermenting, but the rest are all tested and tasted winners. We’re feeling pretty chuffed and have some nice Christmas presents too! 🌿🌏🎁
*Forrest Gump voice* Life is like a jar of pickles, you never know what you're gonna get #food#pickling
Last week, I posted pictures of making my homemade kimchi, which I was craving for and got several requests for recipe. I fell in love with kimchi the first time I tried it as it very much reminded me of Tibetan radish pickles we call sol-labhu. I hope you enjoy this naturally fermented kimchi as much as my family does❤️ #veganrecipes#vegetarian#recipe#homemadefood .
1 head Napa cabbage, chop bite size
1/2 cup salt
1 cup water
1 small daikon radish, peeled
2 small carrots
1 bunch scallion, chopped
6 garlic cloves, peeled and paste
4 tablespoon ginger
2/3 cup hot Korean chili flakes
1 apple, peeled and core removed (natural sugar to help ferment instead of using processed sugar)
1 large Mason jar .
1. Place chopped cabbage in a bowl and sprinkle the salt and spread evenly using your hands. Pour water over the salted cabbage. Let it sit and using hands toss the cabbage in the water to make sure cabbage is being evenly salted every 20 mins. You will notice the cabbage starts to shrink as the moisture is drawn out.
2. Meantime, using grater, machine or hands, cut the peeled carrots and daikon radish into thin slices.
3. Chop the garlic, ginger and green onions and gutted apple.
4. Mix the hot Korean chili flakes in water to make a paste.
5. Go back to the salted cabbage - it’s time to rinse the salt out in water. I rinse 3 to 5 times depending on my salt preference (taste the cabbage to determine).
6. Combine all ingredients (you will need a bowl large enough to hold all the ingredients and have space to mix the chili paste with your hands). Recommend wearing gloves in this process.
7. Once thoroughly combined, put the kimchi in a mason jar that you can seal air tight and leave about 2 inches room.
8. Place the jar in room temperature in dark area of the house (away from sunlight).
9. I let the kimchi ferment for about 3 days. The longer you ferment the more sour it gets so it’s personal preference.
10. Once you’re satisfied with the level of sourness, transfer kimchi into fridge, which stops it from fermenting.
11. Use clean dry utensil to get kimchi out- do not double dip to preserve the kimchi. .
Enjoy your naturally fermen
Pickling is an easy way to preserve vegetables, rather than waste any extra produce. Sure they’re not so nutrient-dense, don’t preserve all of the nutrients and they’re a bit high in sodium, but pickles are a nice complement to certain meals or just an occasional treat.
PRESERVED LEMONS from @nocrumbsleft - Preserved lemons are lemons (preferably Meyer lemons because of their thin skin) pickled in salt and their juices for several weeks. Preserved lemons are commonly used in Moroccan, Middle Eastern, South Asian snd North African cuisines. This is my first time to preserve lemons and is anxious to see the outcome when they are ready in about 4 weeks and can keep in the refrigerator for up to 6 months. After watching Teri (aka @nocrumbsleft) demonstrate each processing step on her IG stories, I was intrigued to try this. Teri says preserved lemons are like a magic elixir (I love her description). Preserved lemons can be added to salads, sauces, spreads, dips, seafood, soup, pasta/grain dishes, braising meat dishes and more.
Recipe link: https://nocrumbsleft.net/2015/10/30/preserved-lemons/
NOTE: I was able to cram 5-1/2 Meyer lemons into a pint-size mason jar. I cut off the gnarly stem ends and ugly spots on the lemon peel. Cut each lemon in half, crosswise, then each half into 3 wedges as Teri demonstrated. I decided to remove the seeds and discard. I also used a pastry tamper to press lemons down into the jar to release their juices and pack them in. Important to have enough lemon juice to completely cover all the lemons. Keep lemons at room temperature for 5 days, gently shaking jar a few times once each day. After 5 days at room temperature, store lemons in the refrigerator for additional 3 weeks (ready to use) and up to 6 months (not necessary to gently shake jar when stored in the refrigerator).