Wade’s Mill Trip – 10/24/09

Great field trip to Wade’s Mill Saturday!  Here are a few teaser photos from the trip – check back soon for a full account of the trip.  Also, check out their website for more information about the mill:  http://www.wadesmill.com/

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Canning and Fermenting!

Prepping the apples

Prepping the apples

 

cookin

busy stovetop

Participants from the 100-mile Thanksgiving Committee, Slow Food and the UVa Community Garden showed up on Saturday, Oct. 10th to can some delicious apple sauce and begin the fermentation process for some festive sauerkraut. Dana provided the mason jars and two bushels of apples, Prof. Beatley loaned us his table-top apple grinder, Chelsea brought the cabbage, salt, cranberries, carrots, radishes and juniper berries for the sauerkraut, and St. Paul’s graciously let us use their kitchen.

We made applesauce in two different ways:  first by peeling, coring and cooking the apples, and second by chopping the apples into quarters, cooking them for a couple minutes, and then sending them through the grinder to weed out the stem, seeds and unusable bits. Using the grinder was a huge success, as well as quite entertaining to watch. Dana walked us through the canning process – the importance of having a new mason jar lids to create a strong seal, and sanitizing the jars and lids by submerging them in boiling water. We ended up with more than enough apples for all of our mason jars, and had a significant amount of fresh apple sauce to take home.Grinders

Using the grinder

Using the grinder

 

Fermenting was a new process to most of the group, and Chelsea explained that it was basically submerging vegetables and fruit into their own juices, and adding sea salt to create a chemical reaction that preserves them while making them more nutritious.  Popular fermented foods include kimchi, beer, gin, pickles, sourdough bread, miso, yogurt, and tempeh. The critical ingredients are sea salt, lack of oxygen and cool temperatures. Chelsea referenced the book, Wild Fermentation by Sandor Ellix Katz, for this recipe:

  1. Chop or grate cabbage.
  2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage.
  3. Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I’ve added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.
  4. Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.
  5. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.
  6. Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.
  7. Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won’t forget about it, but where it won’t be in anybody’s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.

Can’t wait to taste that ‘kraut in a couple weeks! Thanks Dana and Chelsea for being troopers and putting in those extra hours!

 

Chopping cabbage and other veggies for sauerkraut

Chopping cabbage and other veggies for sauerkraut

 

 

Sauerkraut

mashing of the sauerkraut

 

Some gorgeous sauerkraut

Some gorgeous 'kraut!

 

We’re in the News!

Check out this article in the newest edition of Edible Blue Ridge about our local Thanksgiving dinner!:

http://www.ediblecommunities.com/blueridge/fall-2009/the-100-mile-thanksgiving.htm

Edible Blue Ridge, a local magazine “celebrating the food culture of Central Virginia, season by season,” is a great resource for information about local food folks and happenings.