Even given my kvetching, Sandor Katz fermenting workshop had a strong influence on me. I guess I may be developing my skills as an amature fermento. I have now fermented:
The Kimchi is clearly my biggest fermentation success. Yummy yum. I think I got the balance of spice and saltiness, and since we had the space to let the stink dissipate, I was able to let it ferment for a month and get very sour. Next time – more ginger, for sure. I have enjoyed eating my kimchi on pizza. The flavors of kimchi are very similar to the flavors of pepperoni and pepperoncini: hot, tangy, and salty. In fact, some pepperoni are actually fermented by being inoculated with flavor-enhancing molds!
Mixed vegetable kraut we made at the Katz workshop. It’s shredded carrots, radishes, white turnips and onions. I have let it sit for a few weeks and flavors have mellowed and gotten more sour. The onion smell was initially very strong – I was slightly worried I would get a charge on my hotel bill for cleaning out the stank. But over a few weeks the onion smell has become milder and richer with more umami. We have been eating it all along the fermenting time and I think it gets better every time I eat some.
Blueberry Soda was demoed at the workshop, so after picking blueberries, I used some to make my own soda. I used about 1/2 cup of sugar, a pint of blueberries and about a quart of water. I mixed it together without crushing the berries and kept stirring over 4 days. The final product went into a growler and has been hanging in the fridge. It’s a light pink color with a mild effervescence, kind of like kombucha. It’s OK, but I wouldn’t want to drink a lot. I’m not a big fan of sweet drinks, but it would be a good mixer.
I found an accidental glut of cucumbers in the garden last week and decided to try to make half-sour pickles. The cukes were too big for whole pickles, so I cut them into spears. Whole cucumbers will ferment for weeks or months and still stay slightly crisp, but fermenting cucumber spears will inevitably lead to mushy pickles after a week or so. I decided to make half-sour pickles, which are in a stronger brine and fermented for a short period. Into big quart jars I added two crushed garlic cloves, a big sprig of fresh dill, and a 3% salt brine – about two tablespoons of salt for a quart of water. They hung out on the kitchen counter for 4 days. They came out crisp, yet salty and a little tangy. Sam seems to be a big fan of them.
We got a healthy load of cucumbers this week. I’m completely OK with that. First, I’m at my fermenting workshop this week learning all about lactic acid fermentation and making old-fashioned “sour” pickles. Second, there’s nothing to beat the heat like an ice-cold cucumber. We’ll see what happens.
I’m also happy to see an influx of full-sized onions. We’ve been running low on aromatics over the past week. Spring onions are past, green garlic is scarce, and there’s not a ginger root or shallot to be had.
We got two new and exciting things in the CSA this week: Cucumbers and Russian red kale.
The Cucumbers are the bearer of good news – Summer is almost here. They’re the first “vegetable” that we get each season that really needs some sun to grow. The turnips, asparagus, radishes, and bok choi that we’ve got over the last few weeks are cool-weather crops.
The red Russian kale is a fad, I think. Is there some local restaurant that’s doing something fancy with this type of kale? What ever am I going to do with an entire bag?
So this week marks an important transition between spring and summer. We didn’t get any lettuce in our CSA box this week. We also didn’t get any tomatoes in our CSA box. This is very disappointing. What it means is there’s no period of time when the tomatoes overlap with the lettuce allowing us to eat BLT sandwiches. I love BLTs. There is no sandwich, save a simple sandwich made with tomato and mayonnaise, that even rivals the BLT in my opinion.
I guess I’m going to have to get up tomorrow and go to the farmers market. Buy some tomatoes, and a head of lettuce, so we can eat BLTs at least once this year.