Canning, Fermenting, Food

Fermentation Fridays

Welcome to Fermentation Fridays.  I’ve decided I have gotten so into making fermented things that I want to make this a regular Friday post for the foreseeable future.  Not to mention there seems to be some interest in it, especially after my last post.  So, you can join me in the fermenting process not to mention enjoy watching the successes and failures as I learn.

Sauerkraut

It’s not everyones favorite way to eat cabbage.  I know it took me sometime to enjoy sauerkraut after years of my West Texas German Grandmothers cooking.  I won’t go into detail but it’s been a decade and I can finally enjoy purple cabbage. In honor of the German side of my family, I’d like to introduce to you: The Zesty German.

Before getting started, I highly recommend having some sort of Fermentation Crock on hand.  Whether you buy one, this is the one I have, make one which you can find plenty of videos on YouTube, or use multiple 32 ounce Mason Jars with the Ziplock-bag method.

The Zesty German

This is not for the faint of heart.  There is enough garlic in this recipe to cure whatever ails you. If you’re scared of garlic or have a first date anytime within a week, you can definitely cut back on the garlic.

  • 5-6 pounds of green cabbage
  • 3 tablespoons salt
  • 7 cloves of garlic
  • 1 TBSP caraway seeds
  • 1 TBSP red pepper chili flakes

*Important: make sure that everything is as clean as possible from the vegetables to utensils and containers*

  1. Slice cabbage in thin chunks.  How you prefer your sauerkraut is up to you. If you like it in a small diced format or perhaps long and thin strips (which is how I like mine).
  2. In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
  3. If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon.  If you don’t… don’t worry!
  4. Mix in smashed/minced garlic, caraway seeds, and chili flakes making sure to massage all items together.
  5. Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
  6. Cover your container and set in a cool, dark place for 7-14 days.  (I always go with ten).

Note:  If you have any questions, don’t hesitate to contact me.

Fermenting, Recipes

Some Like It Hot

Back in February, I attended the Mother Earth News Conference where I sat in many a talk, workshops, and more.  One of the workshops I sat in on was Kristen Shockey’s of Ferment Works.  In just a short hour, Shockey covered the basics of fermenting and was also able to walk the crowd through making mustard and hot sauce. 

Since then I’ve made several batches of hot sauce and experimented with the different mustards.  In fact, in this house, I can’t make them fast enough and have to make double batches.  I’ve been tweaking them a little bit and adding more hot peppers. Because we like it hot, you know, spicy.

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Fermented Hot Sauce

  • 2 bell peppers
  • 5 habaneros (I actually use 6)
  • 2 teaspoons salt 
  • Mason jar
  • Blender
  • Gloves for cutting peppers
  • Make sure cutting board, mason jar, and all other equipment is clean
  • Remove stems and seeds from the peppers, and chop
  • Place all peppers and salt in the blender.  Blend until smooth
  • Pour into the mason jar.  Make sure sauce fills the jar at least 3/4 full 
  • Screw the lid on tight and store in a dark cabinet
  • Twice a day, unscrew the lid enough to let the air escape.  This is called burping.  (I literally say, “It’s time to burp the babies”)
  • You can let your hot sauce ferment anywhere from 3-14 days.  I typically ferment mine for two weeks.  

This is great on everything that you would put hot sauce on eggs, tacos, beans, and rice, etc.   

Brand, Food, Recipes

Kickstarting with the Cookbook

Screen Shot 2019-06-29 at 5.18.22 PMIt has now been a little over a week since I have finished the Kickstarter Cookbook.  It was definitely an undertaking and I learned a lot about myself.  I like to bite off more than I can chew, every bit of pun intended.  At first, this little cookbook was only supposed to be a little pamphlet or mini-cookbook.  Of course, I got carried away with the spectacular idea of “go big or go home.”  I began compiling over 100 recipes, photos, etc.

What was I thinking?!  After being talked off the ledge, I reigned it in and put together a reasonably sized book for the Kickstarter Incentive.  I am incredibly pleased on the final product and believe I have something worth bringing to publishers for a bigger project as well as the potential for more books down the line.

If you donated to my Kickstarter a couple years ago, please make sure to check for updates from Kickstarter.  To access the cookbook, you must check your email for the link and password for the cookbook download. The emails come from Kickstarter, not me, and are titled “Project Update: #6, etc.”. If you are having trouble accessing the link, please email me at lauraleeimhoff@gmail.com. If you’ve moved or haven’t completed the initial survey, please update your information so I can get your incentive to you.

I’m very excited to be getting these out to you so I can begin focusing on the next steps.  Thank you for your continued support!