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.

Roasted Carrot, Celery and Acorn Squash Soup

This soup really hit the spot for the past few rainy, then chilly, spring days. I roasted two acorn squash, a big bunch of carrots, and celery. Yes, roasted celery is delicious! I especially like to add it to sweet vegetables like carrots and squash, because it balances it out with its green parsley-ish taste. I sauteed onions in olive oil and then added all the roasted vegetables, added water and simmered to make sure it was all nice and soft. I added a small amount of fennel seeds, instead of the usual nutmeg or ginger. Then I got out the trusty immersion blender and went to town on it. It was perfect topped with crème fraîche and fresh chives.

And in local rhubarb news, I've been obsessed with my rhubarb plants these days with good reason. They are huge and by far, the most exciting plant in the garden at the moment. But even still, they are such vigorous and beautiful plants, and not to mention I love me some rhubarb, that I love them all year round. My plants just started to flower, and they looked incredible and alien, but due to my greedy need for more pieplant I had to chop the flowers down to encourage more stalk growth. I can't shut my piehole!

Trout with Vegetable Hash and Fresh Ricotta Cheese

Last night's dinner was outrageously good. Was it because it was warm and sunny? Was it because we had dinner on the porch along with a bottle of rosé? Perhaps, rabbit, perhaps. I still think it was one of the better meals we've had in a while, and I'm sure it also has to do with the taste of meals to come. That is, it was a spring time meal. We had trout that I stuffed with the foamy leavings from my tangelo lemongrass jelly. I saved the lemongrass and foam because it looked too good to throw out. Good idea, says I, because stuffed in this trout was an inspired move. (And I cleared a jar out of the fridge!) I was waiting for some nice duck for that jelly foam, but haven't seen any. Did you ever think to stuff your fish with jelly? No? Think again! I baked the whole fish, stuffed and drizzled with olive oil, salt and pepper, for about twenty minutes at 400 degrees.

This here is what I'm talking about. Early springtime hash. Carrots, beets, leeks and portobello mushrooms, diced, sauteed in olive oil, salt, pepper, and drizzled with shallot confiture syrup. Can I say boo-ya? I hate saying that, but I really think it deserves it.

And, oh, what's this? Some fresh ricotta that I made and crumbled on top of the hash? You should make some of this cheese. I can't believe it took me this long in life to figure this out. Easiest cheese ever. (Except for maybe yogurt cheese.) I used this recipe from 101 Cookbooks, although it's pretty much standard stuff. And don't forget to save your whey. Yah, whey! You can bake with it, drink it (if you want, maybe I don't want to), use it in a soup. It's going to rain this weekend, so bread and soup it is.

And who is this?

Meet my girls! I didn't think I would get so attached to them so quickly! They are Ameraucanas, and I couldn't be happier with them. They lay delicious blue and brown eggs.

More on them soon. I've only had them a week so we're still getting to know one another, but I've been bribing them with scraps from the house and they are buying it. This weekend is all about outdoors and celebrating spring. I couldn't be more thrilled.

Happy Vernal Equinox, everyone!

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.)

Vietnamese Carrot and Daikon Pickle

For this month's Tigress' Can Jam the focus, as many of you know, was carrots. A perfect pick, I thought, especially for me because while I've always been curious about carrot recipes my preserving fancy gets overwhelmed by more immediately enticing items. The sturdy dependable carrot is always there and sadly gets overlooked. I always have carrots around. I use them in so many recipes. And thanks to clever root cellars and great winter markets, I got to purchase some beautiful, local carrots from Four Winds Farm in Gardiner (check out their seedling sale in May, if you're local).

I went the straight and narrow for this post, but who can ever can just one recipe for the month's pick? There are too many interesting and delicious recipes to try. I think my next endeavor will be a chutney. But for now, we have a most satisfying and simple recipe. I have made this as a fresh pickle from The Joy of Pickling by Linda Ziedrich. I didn't know it could be canned, and didn't find out until I was flipping through the Ball Complete Book of Home Preserving. It's key to bahn mi or perfect aside some nice Vietnamese pork chops.

The tweaking I did to this recipe was to halve it, add coriander instead of star anise, and add a sprinkling of turmeric because I thought it would impart a nice color. I also grated the vegetables instead of them being julienned, using a hand grater that makes a nice, long strand. The adapted version follows.

1 1/2 cups white vinegar

1 1/2 cups water

3/4 cups sugar

1 tsp. grated ginger

1 lb. carrots, peeled and grated

1 lb. daikon, peeled and grated

1 tsp. coriander seed

A sprinkling of turmeric- maybe an 1/8 of a teaspoon?

In a heavy-bottomed pan, combine vinegar, water, sugar and ginger. Bring to a boil over medium heat to dissolve sugar. Add carrot and daikon and stir for one minute. Add turmeric. Remove from heat.

Place 1/2 tsp. of coriander seed in the bottom of each hot jar. Pack hot vegetables in the jars within a generous 1/2 inch of top of jar. Ladle hot pickling liquid to cover vegetables, leaving 1/2 inch headspace. Remove air bubbles. Process in boiling water for ten minutes. This yielded two pint jars, firmly packed.

Vietnamese Pickled Carrot and Celery Root

It's not surprising that many people turn their palates to Asian flavors after the holidays. And pickles are always good for digestion and good health. I made these quick pickles based on a recipe from Linda Ziedrich's wonderful pickling book, The Joy of Pickling. They were totally easy and completely delicious. I loved using celery root in a new way. The original ingredient was daikon, and I thought celery root would make a fine, if slightly drier, substitute. We had it over brown rice, with edamame and diced avocado drizzled with dressing (ginger, garlic, oil, lemon-lime glaze, rice wine vinegar). So good!

Vietnamese Pickled Carrot and Celery Root

Recipe adapted from Linda Ziedrich's Joy of Pickling

1/2 pound combined carrot and celery root, grated (a small carrot and normal sized root)

1/2 tsp pickling salt

4 teaspoons sugar

3 tablespoons rice vinegar

Toss vegetables with salt and let sit for ten minutes. Drain any accumulated water. Dissolve sugar in the vinegar, pour over mixture. Let sit an hour. Store in fridge for a week. Drain off any liquid to serve.