Some of our Hakurei turnips are ready to harvest from the garden! These turnips are delicious eaten raw, roasted, steamed...and of course...fermented! We found some beautiful broccoli, cauliflower and carrots while visiting the farmer's market. Perfect for adding a bit of color! A half teaspoon of mustard seed, dill seed and minced garlic will add tons of flavor to each quart jar. A kale leaf from the garden is covering the veggies. Two kale stems are criss-crossed and forced under the shoulders of the jars to insure that everything stays submerged below the brine. The brine ratio is 1 tablespoon finely ground pink Himalayan sea salt dissolved into 2 cups of water (3 to 3 1/2 % ratio).
I spent a total of $7.00 at the farmers market and yielded 13 quarts of fermented veggies. The last time I checked the price of a name brand fermented kraut it was around $10.00. At that price my 13 quarts of fermented food would have cost $166.40. Fermenting your food at home is economical, easy and an investment into your nutrition and health. If you need some extra veggies to ferment...remember to visit your farmers market! By doing so you are supporting your local farmers who choose to raise their products in a healthy and sustainable manner!
One more little tip for our veggie gardening friends! We use this adorable antique wire egg basket for harvesting our root vegetables. Makes it so easy to rinse the dirt from our harvest before bringing it inside!
Our next class is scheduled for July 15! Hope you can attend!