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Posts Tagged ‘lactofermented kraut’

DSCN2107It was a rainy morning yesterday so I decided to stay inside and make a batch of lacto fermented vegie kraut. I’ve been wanting to make pickled purslane for a while now so I ventured down to the backyard and picked a few handfuls of this juicy, crunchy, fleshy, wild vegetable from the undergrowth of my vegetable garden. Inspired by my sister’s kimchi lesson, I decided to deviate from a traditional cabbage kraut and create something with a variety of textures and complimentary flavours.

First we chopped up cabbage, green onion, garlic scapes and salad turnips.

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Not all turnips made it.

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Then we set up an apparatus to separate some whey from our fresh batch of milk kefir in order to inoculate the kraut.

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Once the whey was dripping into our jar we wandered outside to the garden to pick purslane and have a play break in the rain.

Purslane in the undergrowth of the vegetable garden ecosystem.

Purslane in the undergrowth of the vegetable garden ecosystem.

A broccoli attack occurred…

DSCN2101DSCN2102But we still managed to pick enough purslane for the kraut.

DSCN2105We washed the soil off of our harvest and prepared to layer our kraut ingredients into our fermenting crock.

I picked up this crock at the local flea market for about $40. Way cheaper than buying a new fancy crock online.

I picked up this crock at the local flea market for about $40. Way cheaper than buying a new fancy crock online.

We layered the vegetables, sprinkling pickling salt between the layers.

DSCN2108It filled the crock at first…

DSCN2109But then we poured the whey on and began the pounding to create a brine.

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We pounded this kraut gently so as not to destroy the purslane.

And after the pounding there was not so much in the crock.

DSCN2112Then I placed a small plate on top of the kraut to ensure the vegetables stay under the brine and placed the lid on top to keep out unwanted intrusions.

DSCN2117And my lovely assistant got a starfish strawberry kefir popsicle.

DSCN2113The kraut is happily fermenting in its crock on the kitchen bench and will remain there for about 5 days until it is suitably pickled. Then I will transfer it into a jar and store it in the fridge.

Purslane is popping up now in the Okanagan in gardens and farmers fields. It is very tasty, quite mild in flavour with a pleasing texture and is a great intro to wild vegetables. Purslane boasts nourishing amounts of essential fatty acid omega 3, vitamin E, beta carotene, vitamin C, and riboflavin as well as vital magnesium, phosphorus and potassium.

We look forward to enjoying our nutrient rich purslane in many meals from now until the end of it’s growing season and hope to make some jars of garlic dill pickled purslane to enjoy in the cooler months as well.

I hope you try your hand at traditional lacto fermentation, it really is easy, yummy, and so good for you.

And don’t forget to eat your weeds.

Danika.

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