Cabbage, Apple, Carrot Sauerkraut

Sauerkraut is amazingly simple, delicious and incredibly good for you. Once you get comfortable making sauerkraut, you can, to an extent, adjust and play. But there are a few things to keep in mind.   It's amazing what can go right with simply cabbage and salt. You get sauerkraut! Staves off scurvy! But even if you've done it a bunch of times, it could go very wrong:

When you see mold that is a.) black and b.) fuzzy or both, like I had, you want to dump the whole lot. Which is always sad, but hey, it's cabbage. And hey, it's your stomach/life. You know? I knew something was up because the batch wasn't bubbling like normal, and it smelled off. You can really trust your nose, you know? 'Cause the nose knows.

This was the second time I had this problem, and I was horrified because I thought there was something in my basement that was causing it. However, it only happened when I used this particular crock that I got from my family this last summer. When I went to clean it out, I realized the problem was my fault. I turned over the crock, and on the very bottom was a nice patch of black mold. Lovely! I had been lazy and didn't clean scrupulously. Case closed, and yet another reminder to not get lazy.

Still wary of the new (old) crock, I decided to go back to my good old crock pot.

Isn't she a beaut? I got her in some garage sale years ago for a pittance. In the winter, we make hot spiced cider and mulled wine in it. In the summer, it doubles as a fermenting crock. I also decided to keep the crock in the kitchen, because the colder it is the slower the ferment. This batch came out beautifully. Phew! For all of my sauerkraut info, I check in with The Joy of Pickling by Linda Ziedrich, which you really should own if you love pickles. There is just an incredible amount of wonderful recipes and tons of information, clearly outlined. Below you'll find my recipe, but not directions. For that and a wealth of information on how to make sauerkraut, check out Sandor Katz' excellent site, Wild Fermentation, where you will get in depth info on sauerkraut and a whole lot more of the wonderful world of fermented foods.

What to do with all that kraut, one wonders, when you've made a ton? I don't like to can it, and instead keep it in the fridge. Making smaller batches is nice, so you can vary your sauerkraut, adding different spices or vegetables. Did you know that you can freeze sauerkraut? I've never done it, but it's possible and some say it will keep the beneficials as opposed to canning, which can kill off all that lively stuff that's good for you.

This is how I like to eat my kraut:

Sauerkraut sandwich: especially on a soft onion roll, with a smear of strained yogurt made with raw milk. But I would be equally happy with a dollop of mayo. Think hot dog without the meat. Or, also delicious, on a falafel sandwich.

Sauerkraut on top of a hot bowl of jasmine rice. Lunch today. Sprinkled with some sesame seeds.

Sauerkraut side, next to some braised short ribs in red wine. That was dinner tonight. It's a perfect foil to a rich, fatty dish.

My father can't abide by a roast turkey without sauerkraut on the side.

How do you like to eat your sauerkraut?

My most recent sauerkraut:

1 pound of finely sliced cabbage
1 pound of peeled, grated carrot
1/2 pound of peeled Ida Red apples
3 tablespoons of kosher salt (Ziedrich uses pickling, Katz recommends sea salt, I like kosher)
a few juniper berries
a teaspoon of coriander

Slightly sweet and fresh tasting. For directions on how to make sauerkraut, see Wild Fermentation.

Applesauce Cake

The other day I went apple pickin' with Kaela and Kate and Liz. Not like I need any more apples. I bought a measly nine pounds just because it was crazy not to. We went to Fishkill Farms, which I had been wanting to visit for a long time. What a great place! I will definitely return. It seemed like the place was run by women. I love that.

Apple season is pretty much finished in these parts. Now comes the long, cold winter. The Farmer's Almanac predicts a very cold winter, with little precipitation. I've been seeing tons of wooly caterpillars. Not sure if that's just an old wives tale, but I've never seen so many!

I picked Ida Reds, which are some of my favorite cooking apples. I love to make jelly with them. And the by product of that is lots of applesauce. Thusly, the need for an applesauce cake. My version is lightly sweetened and filled with either raisins, chopped pecans or both, or none. You can really play around with this.

Preheat oven to 350 degrees

2 cups of flour
1 tsp of baking soda
1/2 tsp of salt
1/2 cup of sugar

Mix the dry ingredients together.

1/3 cup of oil
1 cup of unsweetened applesauce
1/2 cup of yogurt
1 cup of nuts or raisin or a mix of both


Then mix the oil, applesauce, and yogurt together. Then add wet to dry with brisk strokes, adding the nut/raisins as you do.

Bake in a square pan for an hour. Check it ---it can be tricky!

Hibiscus Jelly

For this month's Tigress' Can Jam, Marisa at Food in Jars has declared the focus to be on herbs. An excellent choice that opened the doors up wide to experimentation. Herbs are what make hundreds of preserves into thousands of preserves. Their inflections bring about completely different flavors. To sound just vaguely drippy: herbs bring excitement. (I'm pretty excited. Drippy? Dorky? Maybe.) I have a bunch of herbal things to post, this is only the beginning, as they say, so stay tuned.

Flowers fall under the herb rubric which suited me just fine. I had been thinking about hibiscus for a while. Certainly not local, but I did get organic hibiscus petals purchased in the health food store. Did you know that hibiscus tastes nice and chewy when it's cooked? Toothsome is the word. And of course, it makes a great tea. While researching hibiscus stuff, I saw this recipe for Hibiscus Flower Margaritas and one for Hibiscus jam (no-sugar, but you can sub). And Kate, from The Hip Girl's Guide to Homemaking, and fellow jammer, made a gorgeous Rhubarb Hibiscus Preserve you should check out. If you have hibiscus plants, well then, hooray for you! There's a lot to do with them. A natural diuretic and high in vitamin C, you can read more about hibiscus flowers here. Now, on with the jelly!

Really, this is a very straight-forward jelly recipe in which apple jelly gets a hibiscus boost. But something about the color just made me thrilled with the result. You know when you make something and you think, meh, it won't work out, and then it does, totally!? And you think: why didn't I make more!! So, that's what happened. I didn't care much about what happened, it was an experiment, blah, blah, and I ended falling in love with it. I put it in a pint jar like a fool (shoulda put it in two half-pints. What was I thinking? I do this sometimes.) But whatever, I'll make it again. I really think it's the color that had me hooked. It's tastes delicious, though, apple-y but with a tarter citric kick. But that color! I took a billion pictures, but you don't need to see them.

2 cups of apple pectin stock

1 tablespoon of lemon juice

1 1/3 cups sugar

3 tablespoons of dried hibiscus flowers

Bring all to a boil, dissolve sugar and bring temperature up to 220 degrees until jell stage is reached. Ladle into hot jars and seal, process for ten minutes. I left the flowers in the jelly, because they taste good. You could strain them if you want. Or you could visit Shae at Hitchhiking to Heaven and see what she says about the Artful Suspension of Flowers in her April canjam post. In a nutshell, it ain't so easy!

The Heavy Heavy Carrot Apple Chutney Sound

I am on the chutney train, people. I really didn't think this was going to be good while I was cooking it. I thought, damn, I put too much in. Made it too complicated. But lordy, is this good. I don't often eat chutney out of the jar but I am now a convert. And yes, this would be stellar on some good creamy yogurt. Or with some cheese and bread. Sadly, I didn't process these guys in a water bath because I am out of lids. Lidless. Just did a major overhaul of my canning workshop in the basement and lo, things are, well, low. But whatever, this will store in the fridge just fine, and srsly, I did mix it up a bit with a few different recipes, so maybe it's all for the best. I based the measurements on the Ball book's Golden Gossip Chutney, and got some inspiration from all the chutney-tarians out there. A lunch of cookies and chutney is balanced, right?

1 1/2 cups of grated carrot

1 cup of grated apple

1 cup of grated pear

1 finely diced onion

1 finely diced red pepper

1 or 2 minced cloves of garlic

3/4 cup golden sultana raisins

1 1/4 cups brown sugar

1 cup apple cider vinegar

1/8 of a cup of lemon juice, bottled not fresh

1 T grated ginger

1 cinnamon stick

1 T mustard seed

1 t whole cloves

1 t curry powder

Throw it all into your heavy-bottomed pot (heavy-bottomed pots rule the world!) and cook until thick and juices evaporate and you feel like it looks like a good chutney. To water bath, I would process these for 10 minutes if using 8 ounce jars. I truly think it's fine, but don't go blaming me if it's not, cause I never told you it was safe. (But I really think it is: apples, pears, lemon juice, vinegar. Feel free to take issue in the comments.)

Apple Cranberry Conserve

When I was a child my mother could keep me quiet for a few minutes while peeling an apple or an orange. The reason being she would do it so that the peel was removed in one piece, creating a long spiral. Oranges, mainly clementines I seem to recall, would be able to be reformed into their former shape. Apples were harder to execute and thus, cause for a more rapt audience. Every once in a while it didn't work, which made it all the more exciting. Could she do it? Would she? Isn't that a beautiful thing? That peeling an apple could be such a thing of talent, beauty, and suspense?

That's what I was thinking about when I was peeling all these Ida Red apples, my favorite these days. Yesterday was cold, and snow started falling in the afternoon, the first of the season and not just a dusting. I had bread rising and these apples to cook up; perfect cold weather activities in my book. I had just started some clementine marmalade in a pot, then removing it to a bowl to sit. I didn't clean the pot, just started adding apples to it, so that orange-y syrup could mingle in. This conserve was a total whim, and lucky for me it came out great. Which is not hard when you work with such great ingredients that naturally go well with each other. Note that there is no sugar--it's sweetened only with some juice and a little bit of jelly. We had it in our oatmeal this morning, and it was delicious. It's really gorgeous, rosy pink and studded with golden orbs. I love the fruits of winter.

8 cups of peeled, cored apples, chunky dice

1 cup of cranberries

1 cup of golden raisins

1/2 cup cranberry raspberry juice (any juice with no added sugar would be fine)

1/4 cup crystallized ginger

2 tbsp. of grape jelly (I used this niagara grape jelly I made, adding sweetness and gloss)

1 tbsp. pumpkin pie spice

Simmer for an hour until apples are softened. When you pull a wooden spoon through the bottom of the pan and there is no water forming at the edges, and the sides don't close immediately, you can call it done. Ladle into mason jars and seal. Once cool, keep in the fridge. I am sure these could be processed but I didn't choose to. I know I'll eat it too quickly.

Apple Apricot Almond Jelly

This isn't a picture of the jelly, but rather a picture of it's by product, artfully named jelly bag butter. I think I prefer the title apple-apricot sauce, but that's just me. I got savvy to this when making my quince jelly. That the pulp left over from jelly making can be put through a food mill rather easily and ecco, you have another two jars of loveliness. I used my apple plum star anise recipe as a guideline, subbing apricots for plums.

The numbers looked like this:

2 1/4 pounds apples

2 1/4 pounds apricots

8 1/2 cups water

The apples were Ida Reds, and they were quartered. Apricots were halved and pitted. Simmered for thirty minutes. Juice strained from the fruit mush. I let the juice sit in the fridge overnight whilst it strained a second time.

Meanwhile, I put the fruit through a food mill. The puree measured about five cups; I added one cup of sugar and a few cloves, and let that all simmer a while. Tart and tangy. Mmm. I didn't process it, but instead put it in the fridge. Not only will it be good just spooned right out, but also in some recipes I've got swimming in my head.

The next day, I measured out 4 1/4 cups of the juice and still had 4 1/4 to freeze for future jelly. I love that. In a pot with 4 cups of sugar, and 2 tbsp of lemon juice, it simmered until almost jelling, when I added one tablespoon of apricot brandy and one teaspoon of almond extract. I was looking for that marzipan scent. Reached the jelling point and canned it. The end.

I didn't take a picture of the jelly because who needs another picture of gorgeous golden jelly all nice and pretty in a jar? Besides, it's rainy and I have several things on the stove to tend to, oh, and I hear someone waking up from their nap!

N.B.: All my jelly recipes are written pretty loosely, mostly for my own documenting purposes. If you have any questions, by all means leave a comment or e-mail me. Jelly is dangerous. Make your jelly responsibly.

Apple Cranberry Crisp

After the fat and sugar and alcohol laden weekend (no complaints here!) I decided I should watch the sugar intake. I always buy too many apples (how can you not when huge baskets of big, beautiful Ida Reds are only $2. 99!) so to finish up the cranberry sauce from T-day I made another apple cranberry crisp. Only this time I tried to make it less buttery and sugary. It came out great, so great that I could only take one picture before devouring it and that's why it's blurry! Always take more than one picture. I had it with cream on the top yogurt which satisfied my decadent streak (or swath, if you will). The apples turned a pretty pink and cranberries added both sweetness and tartness.

Put three apples, not peeled, but diced into a greased glass baking pan (13x9). Add a half pint of cranberry sauce (which did have sugar). Make a crumb mix with 1/2 cup whole oats, 1/4 cup wheat flour, 1/4 cup brown sugar, 1/2 tsp. cinnamon and 1/4 cup oil. Sprinkle on top and bake for almost an hour at 375 degrees.

Baby Z helped me out. I gave him his set of play pans and sprinkled a little oat, flour, sugar, spice mix in one of the pans and gave him a wooden spoon. Instead of mixing it, he ate it all and chewed on the apple cores I gave him, and he made quite a mess. A lovely mess.

The Game - Bring It!

This photo will have to suffice for now, as soon I'll be too busy eating and drinking and drinking and eating. Right now, the turkey is in the oven stuffed with a lemon, a clementine and an onion, slathered in olive oil, salt, pepper, rosemary and thyme. The apple sausage stuffing is done, as is the apple cranberry crisp. The cauliflower and celeriac are on deck to be steamed and pureed. The turkey stock is waiting in the wings, so to speak, for its role in the gravy. And the cabbage is waiting patiently to be quickly sauteed in a vinegary brine, like a quick sauerkraut.

The fire is roasting away, while outside the fog and drear are shrouding the trees, making us that much more cozy inside. Contented sigh.

Post Script:


Fresh sauerkraut! I loved it. Steve was on the fence. Some people can't fathom sauerkraut for Thanksgiving. My dad begs to differ. He has a thing for turkey and sauerkraut.

Half of a large head of cabbage, sliced fine
Put in a glass bowl, add a tbsp. of sugar and a teaspoon of kosher salt, 1/2 cup of cider vinegar and 1/2 cup of water. Toss well and let sit for about an hour or so. The cabbage should wilt and release water. Then put the whole bowl, water and all, in a heavy pan and simmer until the liquid boils down a bit. While it simmers add a 1/2 tsp of celery seed.

Best turkey I've ever made I think!

Apple Plum Star Anise Jelly

I think I'm running out of things to wax poetic about regarding jelly without sounding like a crazy person. I was thinking about this jelly all day. I couldn't wait to make it. I have no idea what my obsession is about. I have more jelly in the fridge than I know what to do with. Even I know that there is only so much jelly one can eat. Friends are starting to get worried. I complained about Steve's collection of horseradish (three jars!) and he merely pointed to the collection of strange jellies taking over the top shelf. Sigh. There are worse things to obsess over, but that's all in the past now. Moving forward.

This recipe is loosely adapted from Christine Ferber's Green Apple and Wild Prune Jelly. Considering there are no green apples or wild prunes in it at all, and her recipe didn't have star anise, I think it's safe to say it's my recipe. I think she'd agree. However, I used hers as a guideline for measurements, which I messed with anyway.

2 1/4 pounds apples, Ida Red preferably

2 1/4 pounds plums, Santa Rosa are so nice

8 1/2 cups of water

2 tbsp. of lemon juice

4 cups of sugar

4 whole star anise

Chop apples into quarters, peel and all, and place in a good heavy pot. Add halved, de-stoned plums and cover with the water. Once this reaches a boil, lower the flame and let simmer for about thirty minutes or so. Fruit will be good and soft. Filter the juice through a sieve. Then filter a second time using a cheesecloth; it's best to do this overnight in the fridge.

Bonus! I ended up with 8 1/2 cups of juice. I froze 4 1/4 for future jelly; and used the other 4 1/4 for this recipe. Take the 4 1/4 cups of juice, add the sugar and lemon juice and bring to a boil. Add star anise. It's a good idea to use a candy thermometer. Bring the temperature up to 220 degrees.

Put the hot liquid into your (already hot) jars and process for ten minutes. This made five half pints.

Cider Cardamom Jelly

It's always nice to make jelly on a horrible, rainy day. It was miserable yesterday, but I left the house nonetheless because there are only so many times you can read Who Says Boo? and there are an infinite number of times a toddler can read it. Or, have you read it for them. So, for a distraction, we went into town to walk around the Water Street market because they have eaves to walk under and a fountain that makes Baby's head spin. We ran into a friend, saw some dogs which is always a thrill, and lingered until the rain really became a nuisance. All the while, I knew that at home some Granny Smith apples were slowly reducing themselves into juice at gravity's pace.

Once home and cozily in for the night, we went through the paces of the evening's comforting routines and soon enough Baby was fast asleep and I was in the kitchen making another variation of a Ferber jelly recipe. The recipe was for Apple Cider and Vanilla, but being as I had no vanilla, I used cardamom. Now, vanilla is super expensive and I am super broke, but I would have splurged for it. I shopped a few stores and do you know only one store had it in? At 3.99 for two in a test tube? I stuck with my cardamom. It was in stock, in my cupboard. I loved the soft spicy note that cardamom gave the jelly. This would do well on a hot scone, but equally well on a pork roast. Wintry days, we are prepared!

1 3/4 pounds of Granny Smith apples

3 cups 2 ounces water

3 cups 2 ounces cider

5 cups of sugar

2 Tbsp. of lemon juice

13 cardamom seed pods, whole

Chop apples into quarters and place in a good, heavy pot with the water. Once it boils, let it simmer on low for a half hour until the apples are quite soft. Then filter the juice through a sieve with a fine mesh, a chinois if you will, pressing lightly on the fruit. I like to leave this for a few hours to take its time. Then filter a second time through cheesecloth; it's best to do this overnight in the fridge. I used coffee filters in a mesh colander and it worked fine.

Measure 2 cups 1 ounce of the juice leaving sediment at the bottom. (Note: I only had a little over a cup, so I added water to make the asked for amount.) Add this to the sugar, cider and lemon juice in to your good pot and bring to a boil, then add the seed pods.

Now, about jelly, you know, it's not just jam. It's a little fussier, so keep an eye on it. I highly recommend a candy thermometer because testing for the jelling point is difficult. You want to bring the heat up to 220 degrees. Skim it good; it's not like jam where the foam sometimes disappears. It's persistent foam!

Pour the hot liquid into your hot jars, that just happened to be in the boiling water that you had waiting for processing. Seal them and process for ten minutes. (By process, I mean let them sit in boiling water for ten minutes.) Let them cool, listen for the pinging of the lids sucking themselves in, making a good seal. The jelly might take a day or a week to set. Mine had fuzziness in the jelly from the cider breaking down in the jelly. I don't mind this at all, but some might, so just skim as much as you can. I don't think it's possible to avoid and something inherent in cider, but who knows? I'm not really a stickler, so I might not ever find out.