fermenting the harvest

lacto fermented: pickled zucchini, pickled cucumbers, curtido, mixed vegetable pickles, saurkraut, more cortido.

I spent a good three days in the garden last week, before the rains came, harvesting vegetables and broadcasting rye seed, our cover crop this year, on ground around existing plants and on the large patches of bare ground.  

I have a fondness for all varieties of fermented food, from yogurt to tempeh, kimchee to sourkraut. I've made kraut in the past from our cabbages but this year I decided to step it up a notch and try lacto fermentation on several other vegetables.

I've been inspired by a couple of the popular books out there on the subject, Wild Fermentation and Nourishing Traditions and couldn't wait to try a few of their recipes. I wish we had a root cellar (maybe next year) as I now need to store them in a cool/cold place and our frig is stuffed with produce. I'm thinking of digging a hole and improvising a root cellar, need to research it.

I've been working on several creative things in the studio as well but everything is top secret right now so you'll just have to wait.  later alligator.

Comments

[Angie Platten]

sounds interesting! What I'd really love to have is some of your apple butter! Never had better. Ever! You should sell it in your etsy store!

[McAfeecyberMom]

Came across your blog via voodoocafe... I have a link that may help you. I got a link to a root cellar that is super easy - what a coincidence! http://www.maryjanesfarm.org/recipe-project/project-20100913.asp

[megan noel]

Hi Katie! I did not know about this blog, I am glad to find you again! I have 2 of your paintings and i love them. i look forward to seeing what you are working on now!
megan noel
www.megannoelart.blogspot.com

[amanda jolley]

Mmmm, I love fermented veggies. Have you tried the fermented salsa recipe in Nourishing Traditions? Wow. The flavor is incredible.
This time of year I am plopping green tomatoes in a jar for fermenting. My absolute fave.
Your jars look so beautifully colorful. Although the beets aren't my favorite, they are my favorite to prepare. There are few vegetables so incredible deep and rich in pattern and color than a sliced beet.

[Jennifer White]

Oh you're such a tease with your creative secrets...veggies look wonderful! I'm still dreaming of that quinoa veggie magic you made for me the night I stayed over...I wish I could just snap and it'd be on my table for dinner... xo

[rebecca]

lovely...
all of YOU!
xoxoxoxoox,
rebecca

[Karen]

Enjoyed looking at your art! Warmly, Karen

[pilar]

Thank you for this info. I will have to check out this process as canning season will be upon us in the OC soon. xoxoxoxo

[alexcastroferreira]

Hey Katie wow you like kinchee.....just been in seoul very special ! your vegetables look great the colors and they must be awesome. will try to find the book for my mom who loves to cook too. can't wait for your new paintings xo