Blaukraut #FarmersMarketWeek

Fermenting is a great way to preserve some of the fresh bounty at the Farmer's Markets this time of year.  I made up a batch of this Blaukraut using red cabbage, onion and apple.

After about 10 days it was ready to be served alongside grilled Bratwurst.  The second jar will be great this winter, put into the crockpot with sausage for a one pot meal.

The Festive Foodies are celebrating Farmer's Market finds all week long.  I love going to the Farmer's Market.  Unfortunately the season is very short here in Michigan so I gather up as much fresh produce as I can and preserve it so that I can enjoy it all year long.

I have shared many of my preservation techniques.  One of my favorite things to can is my Farmstand Marinara Sauce.  It doesn't matter how much I make I always run out before the next tomato season.  

Luckily, I have canned tomatoes in my cupboard that I can always use to make another batch if need be.  

Of course, some things are better frozen than canned, like my tart cherry pie filling.  And this year I will be trying my hand at drying food for preservation as I now have a Breyville oven that has a drying setting on it.  Stay tuned for how that turns out.

Fermenting is kind of like canning but without any heat.  I am anxious to share my technique with you but first lets stop and see what the others are sharing today.

Monday’s Farmer’s Market Week Recipes

• Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
• Bacon and Eggplant Sandwiches by Jolene’s Recipe Journal
• Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
• Black Bean and Corn Salad by Palatable Pastime
• Blaukraut by A Day in the Life on the Farm
• Blueberry Cream Cheese Muffins by Tip Garden
• Bruschetta Chicken Tacos by A Kitchen Hoor's Adventures
• Dandelion Jelly by Daily Dish Recipes
• Farmers Market Chicken Pasta Salad by The Redhead Baker
• Herb Salad with Roasted Lemons by Culinary Adventures with Camilla
• Lamb Burger with Purslane Aioli by The Spiffy Cookie
• Lemon Garlic Scape White Bean Dip by Savory Moments
• Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mexican Street Corn by Our Good Life
• Open-Faced Tomato Sandwiches by Cookaholic Wife
• Southern Corn Relish by The Freshman Cook
• Spinach Ricotta Pierogies by Cindy's Recipes and Writings

When I received my latest issue of Cuisine at Home, there was an article all about lacto-fermentation and some easy peasy recipes to boot.  They also mentioned that canning companies now sell fermenting kits that include weights and vented caps to allow the gas build up to release.  I hopped onto the internet and order some up.

When the supplies arrived, I couldn't wait to get into the kitchen.  I sliced up some cabbage, apples and onions.  Sprinkled generously with salt and left them to rest and draw out the moisture from the cabbage.

Once the cabbage has released liquid and wilted a bit, place it into a jar, tamping down with a wooden spoon after each addition.  Add water to cover cabbage, place weight on top and seal with the rubber top and ring.

After 10 days the blaukraut had deepened and looked gorgeous, however it wasn't done fermenting.  This process can take up to a month but you can start checking it after 10 days.  I had planned on using it for dinner so I decided to open the pint and cook it before serving, reserving the quart jar for later when completely fermented.

I can't wait to make Sauerkraut.  The method is exactly the same without the addition of apples and onions.  

#canning, #preserving, #fermenting, #cabbage, #apples, #onions, #sauerkraut, #blaukraut

Vegetables, Preserving, Canning

German

Yield: 6 cups

Author: Wendy Klik

Canning and Fermenting Blaukraut

Fermenting is a great way to preserve some of the fresh bounty at the Farmer's Markets this time of year. I made up a batch of this Blaukraut using red cabbage, onion and apple.

ingredients:

• 1 head red cabbage, cored and shredded
• 1 apple, cored, and thinly sliced
• 1 small onion, thinly sliced
• 2 T. kosher salt

instructions:

How to cook Canning and Fermenting Blaukraut

1. Combine the cabbage, apple and onion in a large colander set over a bowl.  Sprinkle with salt and toss to coat.  Let set until liquid is released and cabbage is slightly wilted.
2. Add cabbage to canning jars, filling a couple of inches at a time and tamping down with a wooden spoon to release additional liquid and compress.  continue until about 4" from the top.  
3. Cover the cabbage with salted water and add weight (or sanitized paper weight or rock)  to top to keep it submerged.  Add  the vented rubber top and seal on with a canning ring. 
4. Place into a dark cool area and ferment for 10 days before tasting.  Kraut may need to be burped during the fermentation period.  Check occasionally to see if the rubber top is expanding and press down to release air.  

NOTES:

Method from Cuisine at Home, Issue #136

Calories
59.13

Fat (grams)
0.19

Sat. Fat (grams)
0.03

Carbs (grams)
14.53

Fiber (grams)
4.36

Net carbs
10.16

Sugar (grams)
8.09

Protein (grams)
2.24

Sodium (milligrams)
2363.70

Cholesterol (grams)
0.00

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