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Looks good, Daniel. I guess I'll have to make some tomato sauce!
I've pickled cukes and peppers, and made cabbage kraut. I just read where one can make butternut squash kraut. May have to try it.
Yes, it is one of these easiest things to do.
I just learned how to do this about 3 years ago. Then I wondered why I never did it before. I love this tomato sauce and it's easy!
I always kept the skins on mine.
Yesterday and today, I've been processing cooking tomatoes for sauce. I took photos.
Then I cover and let cool for an hour or 2, or overnight. Then I use food processor, in 2 or 3 batches, pulse about 5 times to chop up the skins thoroughly. I don't remove the skins. I think there is nutrition there, especially complex carbohydrate. Run through the food processor, I don't think the skin has any negative effect in texture or flavor, for sauces or soups.
Then I portion into 1-cup amounts into labeled 1-quart freezer bags, freeze flat and once frozen, put them onto the freezer shelf in a plastic box, like recipe cards in a file box.
Then I use them a package at a time when I need them. Each time, I remember they are from my own kitchen garden. There is no added sugar at all, you control the salt and whatever herbs or spices are added. It doesn't have the over-cooked flavor in a lot of pizza sauces and pasta sauces. The cooking is so minimal, I think not only is the flavor better, but so is the nutrition.
So that's what I've been doing in the kitchen this week!
You're right Randy, no vinegar. The normal kraut fermentation is lactic acid, while vinegar is acetic acid. I don't know if that difference can be tasted. The salt is there to discourage spoilage while the beneficial bacteria grow.
My sauerkraut is making a lot of CO2 gas now and smells like sauerkraut. Still a long ways to go. The purple cabbage makes for a beautiful color in the juice,
Joan, how wonderful to read about your family's celebrations of milestones throughout the year! And seeing history as a spiral or helix, building on past generations, made me think "Why didn't I think of that?" Then there's that apt observation about human history in the most recent few millennia (an eyeblink in geologic time) by John Robert Colombo: history doesn't repeat itself, but it does rhyme. The final piece of the spiral could itself be a helical thread, like a lightbulb filament. (How many of our kids and grandkids will even know what an incandescent bulb was?)
Loam and Randy, fermented salsa sounds interesting! The few times I've had kim chee it's been rather fiery. Michael Pollan (of the pithy diet advice "Eat food. Not too much. Mostly plants") and others recommend fermented foods of all kinds to introduce beneficial gut bacteria.
Kim chee is supposed to be very good for cultivating the right kinds of intestinal bacteria. Looks good, Daniel. Hope it turns out. Today I'll make your version of kraut. No vinegar, right? I do use vinegar in making slaw and pickles.
Oh that looks so good. I love colourful foods.
Randy please tell us how it goes! My one concern is the temperature. My house isn't air conditioned, but the basement is a little cooler. I think these work best in cooler conditions, but I don't know why. We'll see. As long as it smells like sauerkraut, it should be fine.
These are my two newest kitchen microbiology experiments. The first is kim chee.
Kim chee needs a few weeks to mature. It's basically a flavored sauerkraut, using Chinese cabbage cut into chunks instead of thin slices of regular cabbage. The other additives are hot pepper, ginger, garlic. The orange things are shredded carrot.
Then I made a salsa to ferment. I didn't know that could be done. It should only take a few days, I guess because the tomatoes release soluble sugars to ferment.
Randy, do you do the pickling using vinegar? I haven't tried pickling watermelon. We'll see what happens to the salsa. Next thing: Gingered zucchini relish. Just because.
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