Iron_llama
Well-Known Member
A couple of things to lay the groundwork here:
1) I'm doing the low-carb thing, and eating a lot of vegetables. This includes both salads, and cabbage stir-fry
2) I'm planning a very optimistic garden, in the assumption that the ground will thaw in northern MN sometime before deer season. I've had gardens before, but nothing on the scale I'm planning.
3) I'd rather grow a year's supply of cabbage than buy it at the grocery store.
4) I've got years of experience pressure-canning meats and beans and other low-acid foods, but I've never pickled anything.
Since I can't can or freeze lettuce or other salad greens, I'm looking at 'putting up' cabbage for the long winter. I like and eat both sauerkraut and kimchi. I've been reading up on various pickled salads, and different 'fusion' fermented cabbage recipes.
I know there are a bunch of canners, and gardeners, in the group. Any advice I should know about? Any vegetables or strains to avoid, or seek out?
I've got a couple of bags of Cleveland-brand sauerkraut, and they look like live-culture foods. I've got the idea that I could use the brine from one of these, or a jar of kimchi, to make my own "fermented salad" from cabbage I grow. Anyone ever done this? How does home-fermented cabbage hold up to winter storage?
Thanks in advance!
1) I'm doing the low-carb thing, and eating a lot of vegetables. This includes both salads, and cabbage stir-fry
2) I'm planning a very optimistic garden, in the assumption that the ground will thaw in northern MN sometime before deer season. I've had gardens before, but nothing on the scale I'm planning.
3) I'd rather grow a year's supply of cabbage than buy it at the grocery store.
4) I've got years of experience pressure-canning meats and beans and other low-acid foods, but I've never pickled anything.
Since I can't can or freeze lettuce or other salad greens, I'm looking at 'putting up' cabbage for the long winter. I like and eat both sauerkraut and kimchi. I've been reading up on various pickled salads, and different 'fusion' fermented cabbage recipes.
I know there are a bunch of canners, and gardeners, in the group. Any advice I should know about? Any vegetables or strains to avoid, or seek out?
I've got a couple of bags of Cleveland-brand sauerkraut, and they look like live-culture foods. I've got the idea that I could use the brine from one of these, or a jar of kimchi, to make my own "fermented salad" from cabbage I grow. Anyone ever done this? How does home-fermented cabbage hold up to winter storage?
Thanks in advance!