Wednesday, September 5, 2018

Adding Flavor

In yesterday's farm share we received more cabbage. I already had 3 heads in the fridge and had been meaning to make sauerkraut, but forgot. This cabbage reminded me about that. There were also leeks in the share. I wondered if I could add leek to the fermentation? After all, you can add garlic, or seeds (usually caraway, which I don't like), so why not a leek?

After cleaning everything up I set to slicing. The 4 heads of cabbage took up a LOT of space in my crock but I expect by this afternoon when it's time to add the wine they will have compressed a lot. I mixed the leek in as best I could. This should take a few weeks to ferment fully. And then we'll see!

In other news, the deadline to enter canned things in the fair was yesterday. I have ended up with 9 entries. I still plan to bake something but that deadline isn't for a few weeks. Saturday I will take the canned goods up to Topsfield. It'll be nice to head up there - it's very pretty up around Topsfield, particularly in September. Maybe we'll even go to the beach.

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