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Joan, no problem about the name. I often call my friend Charlie, and he's not Charlie at all!
I recall something about sauerkraut before. I think it's been years.
These jars were from the grocery store. They are still glass canning jars, just a different shape, one quart size. The lids are metal ring with canning jar insert lids.
I liked your metaphor about making sauerkraut. I do intend to share the product. I also liked just making one quart at a time. It seems like less of a big deal, But I then went on to make a quart of purple cabbage kraut, too. We will see what happens.
I wish I could grow the cabbages from seeds but cabbage worms destroy the plants. I need to find things that are less of a struggle, now.
I think I have everything that is needed now to make a batch of kim chee tomorrow. Similar to a sauerkraut fermentation, but is Chinese cabbage cut into chunks instead of shredded, and has garlic, ginger, and hot pepper added.
Loam, I am so sorry that I addressed my piece on kraut to Loren. I thought it odd that Loren would have such a task, however, one never knows what creative, inquisitive, inventive things people will do.
I think you and I have had this ouroboros discussion before, probably at the Garden site.
Making sauerkraut is like planting a tree, the one who performs the tasks believe in the future and expects to share them with others.
I like the design of your jars, Daniel, and wonder if you have them for your canning supplies? I saw jars such as these in a gardening catalog. The jars came with a plastic box and lid specially designed for the jars. What a neat way to store jars when there is a lot of dust.
I wonder if the plastic is recycled?
Loren, I can think of no food more delicious than home-made Sauer kraut. The aroma fills the whole house, giving an earthy atmosphere quickly noticed by people who do not live in the house.
It was kraut that helped me find new celebrations and milestones to mark the year's passing. We started by replacing Easter with a party in April when we started cabbage seed inside and celebrated the mystery of seeds. The first of June, we bean transplanted seedling into the garden with a celebration of the beginning of life. In August, was the beginning of harvest time that lasted all through the autumn until the first killing frost. We began by gathering canning and freezing supplies and equipment. We celebrated each fruit and vegetable that came into season. At the end of October or the beginning of November, we held a day of remembrance of those who had gone before us and the values we learned from them, the ones we wanted to keep and the ones we wanted to discard with the reasons for our choices. December was the beginning of dormancy, of rest, discussions, reading, recognizing the end of another year with all its challenges and rewards. This lasted through the arrival of spring seed catalogs and ordering seeds for the coming year. The approach of spring signaled the beginning of indoor seed planting, sharpening tools, designing the garden, finding those able and willing to do the hard physical labor.
The year is like an ouroboros, an ancient idea that originated in Egypt of a dragon eating its tail. It represented having no beginning and no end. Life is a cycle that repeats over and over, day after day, generation after generation, and it fits mythology of religions.
As befits my German (about half) heritage, I decided to make some sauerkraut. I have not done that for many years. Home made sauerkraut is much more flavorful and crunchy, and filled with beneficial bacteria and enzymes. There are many youtube videos and web pages describing how. I'm using a 1-quart jar method. The only ingredients are a head of cabbage, sea salt, and time. Shredded and squeezed, one head of cabbage fills a 1 quart jar to about 1 inch from the rim.
There are better descriptions, but briefly, the cabbage is quartered, cut out the core, then slice into very thin slices. Place them into a large bowl, add a tablespoon of sea salt mix, let sit 15 min. Then with clean hands, squeeze, mix, pound, mix squeeze to squeeze out the cabbage juice. Then pack into clean quart jar, using wooden spoon to pack tightly, and pour the brine from the squeezing over the cabbage in the jar. I weighted down the cabbage in the jar, with a water-filled, sealed, plastic bag, and screwed on the lid loosely. It's in a large dish, because it's expected to leak as it ferments. The instructions state that the lid will need to be loosened daily to let the gases escape.
I haven't done this in years. We'll see how it goes. I also made a purple cabbage batch, and might make some kim chi if I feel up to it.
As if I don't have enough different foods to eat! Fortunately, I'm not a big fan of cauliflower. And it's one veggie I don't grow. But, your recipes do sound tempting.
It makes it a little different than run of the mill salads.
Patricia, thank you for the lovely vegetable salad with purple and white cauliflower.
I will try growing the vegetables for this salad next year.
Daniel, the cauliflower salad sounds delicious as does the marinated vegetables. I like the way you accommodate your dietary needs and your friend's.
Haven't tried that one, but I like most of the vegetables as long as they aren't tasteless or over-cooked. I usually try to have several every day
for some reason, I like the golden cauliflower best. Reminds me of cheddar cheese.
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