Last weekend I pulled up the carrots I had left to overwinter at my community garden. The boards on the raised bed were rotten, and my billy goat had offered to build me a new frame so I could put in my spring seeds. While I was grateful, that meant that I had to rip [...]
Sometimes the New York Times annoys me.
Yesterday—in case you missed it—the Dining and Wine section featured a “D.I.Y. Cooking Handbook.” For most of the day, at least until nuclear fears and March Madness pushed it down the page, the story held a coveted spot just to the left of the videos. Click through, and you [...]
Ask the Goats is a semi-regular Monday feature in which we, the goats, attempt to answer your food preservation questions. Got a question? Drop us a line at firstname.lastname@example.org.
Q. I would like to can kimchi so that it can be preserved without refrigeration and for longer periods. Is this possible? You have no [...]
This has to be the coolest thing I’ve ever found growing in my basement. Fermented things, as you probably already know, require a lot of salt. To make sauerkraut, for instance, you mix approximately 4 1/2 T of kosher salt per 5 pounds of cabbage, stuff everything into a jar, and weight it until the [...]
The more dedicated readers among you may remember that a few months ago I found myself the proud owner of a bumper crop of red cabbage. I turned most of them into spectacular pink sauerkraut, but I also tried an experiment. When I cut the heads, I left the bottom of the plant behind, much [...]
Remember my pink sauerkraut experiment? It worked! And it’s delicious! And it made 2 1/2 quarts! Fortunately, sauerkraut cans well, so it’s now safely tucked away in jars. It will also keep well for months in the refrigerator if you have enough space.
Pink Sauerkraut (can be canned)
5, 10, or 15 pounds of red cabbage
lots of [...]