What would you recommend as my first Fermenting Project? I haven't even opened it, yet.
What would you recommend as my first Fermenting Project? I haven't even opened it, yet.
If all goes well, Beau and 9 - maybe 10 - dogs will be home by evening.
This recipe is going into the crock pot today to cook low and slow all day:
https://www.allrecipes.com/recipe/16399/slow-cooker-tender-and-yummy-round-steak/
(From last seasons steer, ‘Chuck.’ All gave some, some gave all!)
And then there is Kennel Prep for their return, so I will fill all water buckets (I already cleaned the kennels) and have kibble and a Milk Bone waiting for each of them.
And THEN there is a mad dash through the house to make it LOOK like I’ve accomplished something while he’s been gone. That’s always the hardest part!
Dill pickles or sauerkraut are the most common
Sauerkraut is about as easy as it gets. Julienne some cabbage, throw some salt on it, mix it up, give the cabbage a good hand-wringing to bruise it well, jar it up, wait.
Use fresh-picked/farmers market cabbage if possible. Cabbage from the grocery is typically dehydrated. You can use it but it will probably need a bit of water added in order to form enough brine to cover the cabbage.
I'm still determined to make some proper kimchi. I used to think that kimchi from the Asian food store was good, but then I experienced real kimchi made by a co-worker's Korean wife. There is a night and day difference between the two.
Pickles would be the easiest, or add sweet onion slices thin slices carrots. At first I thought what the heck is the spring for? Never saw that before. I guess to hold down the beg? If you fill the jar, unnecessary. You can also add peppers. Hint a splash of pineapple juice will add a nice flavor and sweetness. Any pickle recipe I ever saw called for too much salt and vinegar. Less is always better and just keep in the fridge.
Brave Search returns:
"Cabbage is grown in Wisconsin primarily in Outagamie County in the east central part of the state and in Racine, Kenosha, and Waukesha counties in southeastern Wisconsin, with the state ranking fourth nationally in cabbage production. In 2021, Wisconsin farmers received $12.9 billion in farm cash receipts, with vegetables, including cabbage, contributing to the state's diverse agricultural economy.
Wisconsin ranks 4th in the U.S. for cabbage production, with significant acreage dedicated to both fresh market and processing (kraut) cabbage.
Fresh market cabbage is typically sold as cole slaw and is grown in red or green varieties, with smooth or savoy leaf textures.
Processing cabbage, used for kraut, is harvested mechanically and is grown in varieties like Bravo, Score, and Hi Nova."