Turkey Tracks: December 7, 2013
I got it into my head that I needed to make a good bit of lacto-fermented foods right away.
Thursday saw me buying a huge bag full of cabbages (red and white), leeks, turnips, rutabegas, and parsnips. I already had a big bag carrots. And the garden is full of kale.
Here’s the spread:
And the kale from the garden. I also brought in handfuls of the last of the sage, which is a bit more winter hardy than the other herbs:
On Friday, I started food processing. I had two projects: to make a new batch of the root veggies I LOVED over the past few months. The first batch was just turnips, carrots, garlic, and sage. This batch would have also parsnips (very sweet) and rutabegas and red onion.
I don’t know how to describe the taste of this turnip mixture. It does not taste like turnip. It does have a bright, fresh taste that is delightful–much as Sandor Ellis Katz promised in his book WILD FERMENTATION.
The second project was some mixtures of cabbage (red and white), leeks, onions when I ran out of leeks, kale, carrot, one had a turnip, more garlic, and sage. I decided to do at least two mixtures of just cabbage, carrot, and caraway seeds–the traditional mixture from NOURISHING TRADITIONS (Sally Fallon Morell and Dr. Mary Enig of The Weston A. Price Foundation) with which I started this journey.
The project went rather well:
There is a gallon of fermented cabbage in the crock. I transferred it to jars this morning. So I have almost 4 gallons of delicious food.
The orange is the root veggie mixture. The cabbage mixtures will turn bright rosy pink in a few days–from the red cabbage effect.
The kitchen was a mess when I was done. (You should have seen the floor.)
But it cleaned up quickly as no grease was involved:
Hint: the jars will be so pretty with a red ribbon and a Christmas Card attached, don’t you think?
And I’m not giving away the big root veggie jar or the jar with the hinge. They’re for ME!!