This tomato salsa is fresh, sweet-sour, and tastes best within 2 months. After that, it can become slightly too acidic and a bit slimy (but still edible). This is a great way to use unripe and semi-ripe tomatoes towards the end of the season. Do not use overly ripe tomatoes for this recipe, as they are sweeter and can result in a fermentation dominated by yeast, leading to excessive bubbliness. I use a starter culture here.
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Cucumber kimchi is delicious right from the start, even before adding the spice blend – overnight salted cucumber is so tasty! Then, you mix in the spices to create a fresh and spicy kimchi salad. If you plan to eat this kimchi fairly quickly, it may be a good idea to replace the yellow onions with daikon, as the onion flavor can be a bit overwhelming at the beginning. This is very similar to making zucchini kimchi, and it’s absolutely fine to combine squash and cucumber. If you’re making it in jars at home, you can divide everything by 10.
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Dilly beans are one of the most popular fermentations among our CSA members and enjoyed by both young and old. It’s one of the easiest fermentations to make but takes time in other ways like the harvest and maturing time – I usually let this fermentation sit in the root cellar for at least three months before jarring – and then there’s the jarring process itself. Fitting long beans into short jars is a time-consuming task. This means that the majority of the work is done in winter when growers typically have more time.
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Verjus is a refreshing sour flavour enhancer that falls between lemon and vinegar in taste. It can be stored in the refrigerator for a few weeks (if you use citric acid, it can last for several months, I have read but not tried). Verjus is the juice extracted from unripe grapes, which are typically thinned out during the summer. According to Wikipedia, it was most popular during the Middle Ages when it was mixed with herbs like meadowsweet for a unique flavour. Nowadays, it is primarily used in salad dressings, but in the past, it was used in cooking as a substitute for wine and vinegar.
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One of the most delicate and unique ferments I’ve made, as close to a divine taste as I’ve come in the world of fermentation. Not to exaggerate… but seriously, this is something special.
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The sun is shining, the birds are singing, and in the garden, the first nutrient-rich green leaves are popping up – no sowing or planting required: nettles and ground elder! Even in greenhouses, you may find some leafy greens.
April and May are the best seasons for using nettles as a vegetable. With gloves on, pick the tender tops or 4-6 of the top leaves from larger plants. Later in the year, you can also harvest the immature and mature seeds and sprinkle them over muesli or use them in bread.
Continue reading “The first harvest – the garden’s unintended biodiversity and other plants”
Here’s how to do it: Cut the rhubarb stalks into 1 cm pieces, press them into a glass jar, and cover with a brine of 2-3% salt concentration (20-30g of salt per liter of water). Put on the lid and leave at room temperature for 4 days, burping if necessary, and then refrigerate. Place a small plate or a few Sweet cicely leaves on top to keep everything submerged under the liquid surface. I have added rosé pepper and Mexican tarragon/sweet mace with good results. Use it as a starter in pesto or in any recipe where you would normally use lemon juice, such as in hummus. If you find other recipes where rhubarb fits, please let me know and I’ll share them here!
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Brine is used in lacto-fermentation when you don’t want to grate or press the vegetables. Think cucumbers and green beans, mixed vegetables in large pieces (such as carrots, cauliflower, onions, and sugar snap peas), and even leaves and berries can be lacto-fermented this way. The brine should be quite salty because a lot of it will be absorbed by the vegetables, and you want to achieve a final salt concentration of 1-2% overall. I use a brine with 4% salt for most fermentations. Think of the sea – but the Atlantic rather than the Baltic. Unrefined fine sea salt from Denival (which can be purchased in a 20kg bag) works excellently. I choose this salt because it is not highly refined, has not gone through a lot of chemical processing and doesn’t contain anti-caking agents (I am not anti cake!). However, lacto-fermentation bacteria can handle most types of salt, so start with what you have at home.
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It’s possible to lacto-ferment almost anything from your garden, but with a little planning, you can ensure good results by choosing varieties that are particularly well-suited for fermentation. Here are my best seed tips!
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Kimchi is most commonly made with whole or halved Chinese (napa) cabbage, which is sliced just before serving. Since it is more common in Sweden to sell kimchi ready to eat in jars rather than whole, it can be helpful to chop the cabbage first if you’re aiming for production.
I use a mixture of chili and paprika, dried and ground, to create something similar to gochugaru, the Korean chili powder commonly used. It is both spicy and sweet. You can use a generous amount of chili or very little chili. Fresh chili also works well.
Continue reading “Cabbage kimchi”Informationsdagar om förädlingsodling stöds av Jordbruksverket
