Bounty Part...where am I again?
So I thought to make use of some more of my farm share and had been craving the Russian dish kislaya kapusta. It's a simplified sort of sauerkraut in which the cabbage doesn't ferment entirely but sours. It's relatively easy to make if you're patient...and don't mind inexact measures here's how i did it:
1 medium head cabbage shredded
4 medium carrots shredded
fresh cranberries to taste when available (frozen work...sweetened don't)
Granny Smith or other sour apple shredded (i hear you can use this, I didn't)
3 bay leaves
a few Tbsp Kosher Salt
caraway seed (optional)
juniper berries (optional)
Toss the shredded ingredients until well mixed. Mix in cranberries, bay leaves, caraway seeds and juniper berries. place a layer of mixture in a non reactive bowl or jar. Sprinkle with salt, another layer, salt, final layer, salt. Place saran wrap over top of the mixture and then a heavy object or two (I used a large glass bowl for the mixture with a smaller bowl full of fruit nested inside as the weight) the vegetables will throw off a brine in which they will be essentially pickled. Leave at room temperature for up to a week (I left mine for five days) checking daily to skim scum and weird things from the brine (I didn't have to skim anything...i think it's because i used saran wrap which is a direct and relatively airtight contact). If your brine does not thinly cover the top of your mixture add enough water to do so but not so much that you waterlog the mixture. Soggy kislaya kapusta is bad. Store in fridge and serve tossed with thinly sliced onions and drizzled with sunflower or olive oil. It keeps getting better with time.
The flavors are bright and are a good veggie pick me up in winter. But if I were in CA forget it, I'd be having a huge green salad all the way. Now...hopefully my sourdough starter takes off.
1 medium head cabbage shredded
4 medium carrots shredded
fresh cranberries to taste when available (frozen work...sweetened don't)
Granny Smith or other sour apple shredded (i hear you can use this, I didn't)
3 bay leaves
a few Tbsp Kosher Salt
caraway seed (optional)
juniper berries (optional)
Toss the shredded ingredients until well mixed. Mix in cranberries, bay leaves, caraway seeds and juniper berries. place a layer of mixture in a non reactive bowl or jar. Sprinkle with salt, another layer, salt, final layer, salt. Place saran wrap over top of the mixture and then a heavy object or two (I used a large glass bowl for the mixture with a smaller bowl full of fruit nested inside as the weight) the vegetables will throw off a brine in which they will be essentially pickled. Leave at room temperature for up to a week (I left mine for five days) checking daily to skim scum and weird things from the brine (I didn't have to skim anything...i think it's because i used saran wrap which is a direct and relatively airtight contact). If your brine does not thinly cover the top of your mixture add enough water to do so but not so much that you waterlog the mixture. Soggy kislaya kapusta is bad. Store in fridge and serve tossed with thinly sliced onions and drizzled with sunflower or olive oil. It keeps getting better with time.
The flavors are bright and are a good veggie pick me up in winter. But if I were in CA forget it, I'd be having a huge green salad all the way. Now...hopefully my sourdough starter takes off.