Mmm...fermenting cabbage 😋 cabbage is my favorite thing to grow in the garden. I can't wait until winter here in central Florida so I can grow cabbage again and make some more fresh sauerkraut. Thank you for your story. It was delightful and inspiring!
I was reading that cabbage is highly adaptable to different climates and that the temp affects the growth. Do you have the kale down there that looks like a palm tree?
Im sometimes jealous of tropical climates for your growing season, but then September comes and welcoming the winter break here.
I've picked and eaten kale that looked like a palm tree in the San Francisco Bay area. It would have been late November. It was amazing. That said, I'm now eating wonderful sweet blue kale in the mountains of British Columbia, grown by a Quebec woman.
We can grow most kales here in winter. I only grew it one year, my family likes collards better. I'm not sure about the one shaped like a palm. I bet it's beautiful though.
What do you do with collards if you don't mind me asking? I got some seeds and they grew well but I never worked out if they were like cabbage and good for fermenting or cooking, or more like a lettuce green and eaten raw/fresh. I'm aussie but living in Philippines and I've never come across collards before in my life
I’ll have to check on the salt, but I think it’s mountain salt bought from an organic shop nearby. Salt is great to buy in bulk. It won’t go bad. I’ve been told that good salt is sticky. If it’s loose grains like at a fast food place, there are chemicals added to keep it from sticking so you probably want to avoid that kind.
I run them in the dishwasher and I’ve only ever had one jar come out funky in the last two seasons. Lucie puts the jars in the oven at 100C and that does the trick for the jams.
Don't use salt that has added iodine. (Or added anything.) It will say on the package, but as far as I know all North American table salt has added iodine. A good book to answer all your questions is by the Shockeys, called Fermented Vegetables. It answers all the basic questions and has good recipes. The book got me started a dozen years ago and is still probably the best. Your library should have it. But man, these radishes! I'm fermenting them next!
Exactly like Rhett Butler
Mmm...fermenting cabbage 😋 cabbage is my favorite thing to grow in the garden. I can't wait until winter here in central Florida so I can grow cabbage again and make some more fresh sauerkraut. Thank you for your story. It was delightful and inspiring!
I was reading that cabbage is highly adaptable to different climates and that the temp affects the growth. Do you have the kale down there that looks like a palm tree?
Im sometimes jealous of tropical climates for your growing season, but then September comes and welcoming the winter break here.
I've picked and eaten kale that looked like a palm tree in the San Francisco Bay area. It would have been late November. It was amazing. That said, I'm now eating wonderful sweet blue kale in the mountains of British Columbia, grown by a Quebec woman.
We can grow most kales here in winter. I only grew it one year, my family likes collards better. I'm not sure about the one shaped like a palm. I bet it's beautiful though.
What do you do with collards if you don't mind me asking? I got some seeds and they grew well but I never worked out if they were like cabbage and good for fermenting or cooking, or more like a lettuce green and eaten raw/fresh. I'm aussie but living in Philippines and I've never come across collards before in my life
A fellow cabbage lover. Yes, fermentation is for your health! Great use of radish for sure.
It was a great discovery on our farm. Thanks for reading!
Nice. I hadn't ever thought of fermenting radishes. Thanks.
They’re one of the best things to throw in a brine. The dill and garlic adds a lot.
It all sounds great! Are you using any particular type of salt, or just basic table salt? Also, how do you guys sterilize your jars beforehand?
I’ll have to check on the salt, but I think it’s mountain salt bought from an organic shop nearby. Salt is great to buy in bulk. It won’t go bad. I’ve been told that good salt is sticky. If it’s loose grains like at a fast food place, there are chemicals added to keep it from sticking so you probably want to avoid that kind.
I run them in the dishwasher and I’ve only ever had one jar come out funky in the last two seasons. Lucie puts the jars in the oven at 100C and that does the trick for the jams.
Don't use salt that has added iodine. (Or added anything.) It will say on the package, but as far as I know all North American table salt has added iodine. A good book to answer all your questions is by the Shockeys, called Fermented Vegetables. It answers all the basic questions and has good recipes. The book got me started a dozen years ago and is still probably the best. Your library should have it. But man, these radishes! I'm fermenting them next!
The Shockeys also have great ideas for temperature control while your ferment is working.