Warm Red Kitten Spinach Salad With Wasabi Arugula and Farm Fresh Hard Boiled Eggs from the Kitchen of Blackwell Smith

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 My wife and I love warm spinach salad.
The Red Kitten spinach really holds up to the warm vinaigrette. That wasabi punch is damped slightly but still present. Farm fresh eggs add a creamy rich flavor. It’s perfect as a meal or side.
Ingredients
2 farm fresh eggs
1 bag Red Kitten spinach
1 bag Wasabi arugula
2 teaspoons diced fresh ginger
1 teaspoon diced fresh turmeric
1 medium shallot diced
2.5 tablespoons olive oil
1 tablespoon honey
1 table spoon Sherry vinegar
Salt and fresh cracked pepper to taste
Hard boiled eggs
-place both eggs in small sauce pan and cover with room temperature water
-place pot on high heat and 2 tablespoons salt
-start kitchen timer for 15 minutes
-leave pot on high heat uncovered till timer goes off
-pour water off of eggs add cold tap water and let it rest for ten minutes
-crack then peel eggs in a bowl of water (this is very helpful)
-cut eggs into quarter wedges
-room temp eggs are best for this dish so cook just before service
Warm vinaigrette
-add olive oil, ginger, shallots and turmeric to cold small saute 7 inch saute pan
-place pan on eye turn on medium high heat
-slowly bring oil up til aromatics are bubbling and frying slightly not caramelizing 2 to 3 minutes
-place spinach and arugula in large mixing bowl season with salt and pepper (if more peppery arugula is desired add it after spinach is tossed)
-add honey and vinegar, pinch of salt and pepper
-bring vinaigrette back to a boil and pour over spinach lightly tossing with tong till all leaves are dressed
-place on plate garnish with quartered eggs
You could add mushrooms, nuts, cheese or dried fruits. Remember less is more. The spinach is the star of this salad. Fresh food is the best food!!

Weekly Farm Notes :: Oct 21st, 2015

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Hello!

“Deep Winter” and “Walking to Spring” CSA shares are still available. Don’t miss out on powerhouse greens to get you through the dark and cold months ahead! Here is the link to our CSA information to find out more.

Also, we are in the process of adding nutritional information to the Produce Information tab. Let us know what else we can add to make this useful for you!

A note on the Napa cabbage: when you farm without the use of harmful pesticides, sometimes you have to deal with what Mother Nature gives you. Right now, we are dealing with some worms in the cabbage but there is a simple way to get rid of them. Chop the cabbage roughly and soak in a large bowl (or sink full) of water that has been mixed with 1/4 cup of salt and 2 tablespoons of vinegar for 20 minutes to 1 hour. Rinse thoroughly then drain and use as desired.

See you at market!

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October 21st Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Napa Cabbage {CSA}: check out my Quick Kimchi recipe on the Main Street Farmers Market blog this week!
  • Carrots {CSA}: simple roasted carrots are a favorite of mine. I love Cook’s Illustrated recipe and have used it over and over again. It is included below so you can give it a try as well.
  • Rainbow Swiss Chard {CSA}: learn about the blood sugar control properties and more of this tasty green here!
  • Awesome Asian Lettuce Mix {M/CSA}: I have been on a buddha bowl kick this week. I think these Asian greens would be a great base for a recipe like this one.
  • Pak Choi {M/CSA}: for a super simple and tasty meal, give our Triple Sesame Noodles with Pak Choi recipe a try!
  • Spicy Red Mustard Greens {M/CSA}: check out this Quick Pickled Mustard Green recipe – I could find lots of ways to use greens preserved this way!
  • Siberian Kale {M/CSA}: Wheelers Orchard is selling “ugly” apples this week, which are perfect for processing (homemade applesauce, anyone?!). I was actually thinking of picking some up, cooking it down with kale, and making a fruit and vegetable leather (think homemade fruit roll-ups). We would love to hear if you have any experience in this area!
  • Tender Collards {M}: this recipe for Breakfast Tacos with Eggs, Onions and Collard Greens has me dreaming of weekend brunch.
  • Bold & Peppery Arugula {M/CSA}: these greens have a bite this week but the more bitter, the better, I say! Check out this article on why bitter greens are good for your health. This article provides lots of great ideas to tame the flavor. My favorite way to enjoy bitter greens is in a salad with a sweetened dressing.
  • Salad Turnips {M}: I haven’t tried this yet, but our salad turnips are mild enough that I think they would be great in our newest recipe for Kohlrabi Hash Browns. Swap the kohlrabi for salad turnips and you have a meal in minutes!
  • Mint {M}: if you love Indian food as much as I do, then I suggest whipping up a batch of Cilantro-Mint Chutney to serve along side your favorite dishes. This sauce would freeze well, too!
  • Lemon Balm {M}: shrubs, which are sweetened vinegar mixtures, typically use fruit for flavoring. I swapped the fruit for lemon balm in this recipe and it was delicious!
  • Eggs {M}: pick up collard greens too and make this Breakfast Tacos with Eggs, Onions and Collard Greens recipe!

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Roasted Carrots

As noted above, this recipe is from Cooks Illustrated. It serves 4-6.

Ingredients:

  • 1-1/2 pounds carrot, peeled, halved crosswise, and cut lengthwise if needed to create even pieces
  • 2 tablespoons unsalted butter, melted
  • Table salt and ground black pepper

Directions:

  • Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
  • Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? If you cook, even just casually, you should know about mirepoix – Alice breaks it down for you.

 

Weekly Farm Notes :: Sep 30th, 2015

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Hello!

Just to rehash from last week, we have new information on the website:

  • If you can’t remember what is what after you get home, check out our produce pictures and detailed information tab for pictures of each individual item in your CSA basket. We are still working to update this information so check back each week.
  • We added a tab that will allow you to easily search our recipes. Wondering what you can do with your greens? Check out this tab for constantly updated ideas!

See you at market!

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September 30th Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Awesome Asian Mix {CSA}: wow, check out this mix – you get Yukina Savoy, Tokyo Bekana, Ruby Streaks, Red Komatsuna, and Suehihung Mustard! You can either eat it raw in a salad or saute it.
  • Broccoli Rabe {CSA}: I found a recipe for sauteed broccoli rabe, blue cheese and bacon pizzas that looked really interesting. Swap out the bacon for mushrooms for a vegetarian version.
  • Hakurei and Red Scarlet Salad Turnips {M/CSA}: why not combine the turnips AND the greens in the next salad you make? Here is a recipe for a turnip green salad with a sweeter dressing to help balance any spiciness or bitterness from the greens (check out our salad post for lots of great salad making tips!).
  • Radishes and Greens {M/CSA}: wondering what to do with all those lovely radish greens? Make a pesto of course!
  • Toscano and Siberian Kale {M/CSA}: this is one of my all time favorite fast foods. Try it with different greens and even different types of grains.
  • Pak Choi {M/CSA}: to prepare pak choi, separate the greens from the stems, slice and wash. I suggest sauteing the stems over medium-high heat for a couple minutes on one side or until browned. Flip and allow the other side to cook for a minute before adding the greens. They will cook very fast so just flip them around for a minute and serve. I served mine with sesame noodles – look for that recipe soon!
  • Spicy Mustard Greens {M/CSA}: I am planning to saute these greens and add them to a homemade hummus recipe. I will share the recipe with you if it turns out well!
  • Collard Greens {M}: there are lots of recipes for collard green and white bean soup so it must be good! Here is one such post but I bet you can make it or something similar by following our soup making tips.
  • Summerfest Komatsuna {M}: these greens work great in smoothies given their mild flavor profile. Try it in your favorite smoothie recipe and let us know what you think!
  • Daikon Radish and Greens {M}: did you know daikon radishes are one of the main ingredients to kimchi? If you don’t have the time or experience to start a fermentation, why not try quick pickling them? Follow our Quick Pickled Okra post and just swap out okra for daikon.

Weekly Farm Notes :: Sep 23rd, 2015

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Hello!

We are in the process of adding more information to our website that we think you will find useful. First, we have added a tab with produce pictures and detailed information, including storage tips, nutrition and recipe links. Second, we added a tab that will allow you to easily search our recipes. Both tabs are a work in process so please check back weekly for updated information. Please let us know if you are looking for additional information and we would be happy to include it!

See you at market!

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September 23rd Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Summerfest Komatsuna {CSA}: I simply chopped this up last week and added it to a basic miso soup recipe (along with some brown rice to make it a complete meal). This recipe takes just 15 minutes!
  • Swiss Chard {CSA}: this is my kind of recipe – protein, veggies and cheese in one bowl makes my heart happy.
  • Snap Green Beans {CSA}: do you ever have left over cornbread that gets a bit dry? I had some last week that I crumbled and sauteed in butter until brown and crispy. I sprinkled the cornbread crumbles over steamed green beans for a tasty side dish.
  • Hakurei Salad Turnips {CSA}: we roasted our salad turnips and radishes last week and added them to a simple barley salad. Check out our recipe here!
  • Collard Greens {M/CSA}: I am thinking ahead to cooler weather and the holidays and this Collard Green Gratin sounds like something I should try soon.
  • Royal Radishes and Greens {M/CSA}: we roasted our salad turnips and radishes last week and added them to a simple barley salad. Check out our recipe here!
  • Siberian Kale {M/CSA}: we are big smoothie fans here at Tant Hill! We love adding greens to our smoothies and kale is the perfect option. Check out our Pinterest page where we have gathered some recipes from around the web.
  • Pak Choi {M/CSA}: check out our quick, delicious recipe for Raw Spicy Pak Choi Salad. Serve this along side one of my favorite weeknight dinners of rice topped with a fried egg. It’s the best type of fast food.
  • Okra {M}: we have a couple okra recipes on the website for you to try – Quick Pickled Okra and Fresh Okra Cakes. I am also experimenting with dehydrating okra this week and will report back!
  • Arugula {M}: umm, why haven’t I made this salad before?! It’s a great use for your radishes too.
  • Spicy Asian Greens {M}: these greens deserve a great dressing. Check out the dressing section of our Essential Elements to a Satisfying Salad post and easily make your own!
  • Yukina Savoy {M}: this green looks like tatsoi but actually belongs to the Brassica family along with cabbage, broccoli and kale. You can use it any way that you would use spinach but here is a simple recipe for Mushrooms and Yukina Savoy if you need some inspiration.

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Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? This week she discusses making a roux – an essential element for many sauces and stews. Learn this now and use it all Fall and Winter long!

Fresh Okra Cakes

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Hello!

We are in a lull right now as the summer produce is dwindling and we are preparing for the “Fall into Greens” CSA session. To prepare for the CSA, we will release a series of blog posts featuring produce we expect to include. We are planning to have okra at the beginning of the session so I thought I would share my all time favorite way to use it. These little cakes are quick to put together and oh so delicious. You may think the okra would be raw tasting but it gives the cakes such a great texture.

Contact us here to sign up for the CSA so you can enjoy these cakes soon!

Fresh Okra Cakes (adapted slightly from Cooking with Les Dames d’Escoffier)
25 appetizer cakes or 10 side dish cakes

Recipe notes: 1) I have successfully substituted the all-purpose flour with garbanzo bean flour for a gluten-free version.

Ingredients:

  • 1/2 pound fresh okra, tips and stems removed, cut into 1/4-inch slices (about 2 cups)
  • 1 cup minced onion (about 1/2 of a large onion)
  • 2 large cloves of garlic, minced
  • 1 jalapeno, minced
  • 1/2 cup cooked medium-grain rice or 1/2 cup fresh corn kernels
  • 3 tablespoons all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon Tabasco
  • Salt and pepper to taste
  • 6 tablespoons vegetable oil

Directions:

  • Combine the okra, onion, garlic, jalapeno, rice, flour, eggs and Tabasco in a large mixing bowl.
  • Just before serving, preheat the oven to 200 degrees and heat a 12-inch nonstick skillet over medium-high heat. Add the oil, and when it shimmers and sizzles when a bit of batter hits it, drop spoonfuls of the mixture into the pan. Do not crowd the pan. You can make the cakes any size, from 1 tablespoon to 1/2 cup, depending on how you plan to serve them. Saute for 2 minutes or until the cake is nicely browned. Turn and cook the other side for 2 minutes. Remove the cakes as they are done to absorbent paper towels and keep them warm in the preheated oven until all are cooked. The cakes are best served piping hot – consume them within 30 minutes of frying.

Quick Pickled Okra

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Hello!

A quick note about market tomorrow – Mark and Gina won’t be setting up but are looking forward to seeing you soon!

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Gina and I were fortunate enough to attend a Quick Pickle workshop at Crabtree Farms a few weeks ago. It was led by Caroline Thompson from The Farmer’s Daughter and was co-sponsored by Harvested Here (we are one of their customers!). We had a great time, sampling lots of quick pickles and then making a batch of our own to take home. I made quick pickled whole okra with fresh mint, cumin, hot peppers and garlic and loved it! You get very little “slime” with this technique and it is really quick to put together. They are great for snacking and really satisfy the need for something crunchy and tangy.

It just so happens that we will have okra in our upcoming CSA session! Have you signed up yet? Well get to it – the “Fall into Greens” session starts in just a few weeks!

The recipe below is from the workshop handout. Thanks again to Caroline for providing us with this great information!

Quick Pickled Okra
1 packed pint jar

Recipe notes: 1) you can use almost any vinegar but I prefer white, apple cider or rice vinegar; 2) I have only used tap water but Caroline mentioned that filtered water is ideal; 3) I typically use raw granulated sugar but you can use honey, sorghum or maple syrup too; 4) pickling salt is recommended because it does not contain anit-caking agents that can discolor your pickles; 5) the spicing is where you get to have a lot of fun! I made another version at home with coriander, cumin, black peppercorns, garlic, ginger and hot peppers. Play around and be creative!

Ingredients:

  • 3/4 cup vinegar
  • 3/4 cup water
  • 2 tablespoons sugar
  • 1-1/2 teaspoons pickling salt
  • Up to a 1 tablespoon of whole spices, herbs or flavorings
  • Washed and sliced (if desired) vegetables and fruits

Directions:

  • Heat vinegar, water, sugar and salt in a small saucepot until sugar and salt have dissolved. Meanwhile, pack a clean pint jar with your spices and flavorings, and then pack tightly with the vegetables or fruit. Pour hot brine over produce into the jar. Using a skewer or straw, unleash any large air bubbles you may see. Allow to cool before putting in the fridge. Store in the fridge for up to 2 months, if they last that long!

Weekly Farm Notes :: August 11th, 2015

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Hello!

I am including the same CSA information as I sent last week. Spots are filling up fast so please sign up soon if you are interested!

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We may be in the midst of summer heat but this is the BEST time to think about your Fall, Winter and Spring CSA! Not only can you secure your spot in, what is shaping up to be, our best season ever, but you can also help support our farm as we ramp up to provide you with healthy, delicious food.

You may be wondering how much variety there can be during the cooler months. While Mother Nature will partially dictate which of these products will make it to market, here is a list of seasonal produce you may see in your CSA share and at market: variety of cabbage, Chinese napa cabbage, bitter melon (NEW), variety of Pak choi, variety of kohlrabi, green onions, garlic, salad turnips, carrots, beets, variety of radish, salsify (NEW), rutabaga, arugula, spinach, variety of kale, Swiss chard, collard greens, broccoli raab, mustard greens, Asian greens, lettuce mix, variety of lettuce, pie pumpkin, winter squash, rampicante squash (NEW), potatoes, sweet potatoes, herbs, Jerusalem artichokes, chestnuts, and apples.

You can sign up by emailing us at food@tanthillfarm.com or stop by our booth at market tomorrow!

Let’s not lose sight of the current growing season, however. The list below includes items we will have available tomorrow. We hope to see you at market!

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August 12th Produce

Here are some of the items you can expect this week:

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Recipe :: Benedictine

I have only lived in the South since last November but I instantly fell in love with the food culture. I love reading about traditional Southern recipes and wanted to share this one which I just found in The Southern Foodways Alliance Community Cookbook. This spread, which would be great with our Diva cucumbers, is usually served in the form of finger sandwiches.

Ingredients:

  • 1 large cucumber, peeled, seeded and grated
  • 10 ounces cream cheese, at room temperature
  • 2 tablespoons grated onion
  • Coarse sea salt
  • Ground black pepper

Directions:

  • Place the cucumber in a fine mesh sieve set over a bowl. Place in the refrigerator to drain for 2 hours. Transfer the cucumber into the bowl of a food processor and discard the collected liquid. Add the cream cheese and onion; pulse to combine. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving lightly chilled.

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Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? I always appreciate an introduction to topics and dishes I have never heard of before. Thanks, Alice!

Weekly Farm Notes :: August 5th, 2015

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Hello!

We may be in the midst of summer heat but this is the BEST time to think about your Fall, Winter and Spring CSA! Not only can you secure your spot in, what is shaping up to be, our best season ever, but you can also help support our farm as we ramp up to provide you with healthy, delicious food.

You may be wondering how much variety there can be during the cooler months. While Mother Nature will partially dictate which of these products will make it to market, here is a list of seasonal produce you may see in your CSA share and at market: variety of cabbage, Chinese napa cabbage, bitter melon (NEW), variety of Pak choi, variety of kohlrabi, green onions, garlic, salad turnips, carrots, beets, variety of radish, salsify (NEW), rutabaga, arugula, spinach, variety of kale, Swiss chard, collard greens, broccoli raab, mustard greens, Asian greens, lettuce mix, variety of lettuce, pie pumpkin, winter squash, rampicante squash (NEW), potatoes, sweet potatoes, herbs, Jerusalem artichokes, chestnuts, and apples.

You can sign up by emailing us at food@tanthillfarm.com or at market tomorrow!

Let’s not lose sight of the current growing season, however. The list below includes items we will have available today. We hope to see you at market!

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August 5th Produce

Here are some of the items you can expect this week:

  • Chinese Yard Long Beans: while these may taste similar to green beans, the texture can become waterlogged if cooked in water, making them best simply sauteed. Jazz up the cooking oil with a little spice or garlic if you desire. You can also easily ferment them – I followed this recipe. I plan on letting them ferment for at least a week and look forward to adding them to dishes soon!
  • Diva Cucumbers: these cucumbers are thin-skinned and crunchy, the perfect addition to our Millet Tabbouleh.
  • Basil: of course you can make the classic pesto or the even easier pistou, but lately I have been making basil infused drinks. I recently soaked basil in white whiskey (vodka would be great, too) for a day and then strained it. The recipe below for Cinnamon Basil Syrup is next on my list!
  • Pastured Eggs: here’s an easy meal idea: make some rice, chop and saute the Chinese yard long beans, and top with a fried egg and a little soy and/or sesame sauce. Dinner is served!
  • Beautiful Cut Flowers: brighten up your day with our beautiful cut flowers.

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Recipe :: Cinnamon Basil Syrup

This recipe is from The Herbal Kitchen: Cooking with Fragrance and Flavor cookbook and is something I reference often when I need herbal inspiration. This syrup is mixed with blueberries and watermelon but I think it would be great in a cocktail too. Experiment and have fun!

Ingredients:

  • 3/4 cup granulated sugar
  • 1/2 cup water
  • Two 3-inch cinnamon sticks
  • 1/2 cup cinnamon or sweet basil leaves
  • 1 tablespoon fresh lemon juice

Directions:

  • Bring the sugar, water, and cinnamon to a boil in a small saucepan. Reduce the heat and simmer the syrup for 3 minutes. Stir in the basil leaves and remove from heat. Let the syrup cool to room temperature. Strain and stir in the lemon juice. Transfer to an airtight container and store in the refrigerator.

Fall & Winter CSA Details!

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Hello,

Mark and Gina are only bringing cut flowers to market tonight, giving them plenty of time to discuss our upcoming Fall & Winter CSA! The Fall session starts in just a couple of months so sign up tonight to guarantee your share! If you can’t make it to market, email us at food@tanthillfarm.com to sign up. We truly appreciate your support and look forward to growing with you!

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Becoming a shareholder of Tant Hill Farm’s CSA offering is an excellent way to provide you and and your family with a trustworthy source of highly nutritious, real food every week during the growing season. A CSA provides a way for you to support a local farm and in turn know where your food comes from while helping the environment, the economy, and the community while enjoying a commitment to a worthy cause.

Our Fall 2015 / Winter 2016 CSA offerings include:

  • “Fall Into Greens” Session:
    • Runs 12 weeks from September to November
    • Cost is $350 for 6-8 items weekly
  • “Deep Winter” Session:
    • Runs 6 weeks from January to February
    • Cost is $190 for 6-8 items weekly
  • “Walking to Spring” Session:
    • Runs 12 weeks from March to May
    • Cost is $380 for 6-8 items weekly
  • We are offering a 5% discount if you sign up for all 3 sessions!

This year, we are pleased to offer these additional benefits to our CSA program:

  1. New pick up hours at Main Street Farmers Market extended to 3-6pm. We are considering other pickup locations as well.

  2. Regular shareholder meetings with emphasis on food, recipes, healthy living and any important topics.

  3. Chef Laura Robinson will continue her food blog, and on occasion lead cooking demonstrations.

  4. A 10% discount at our market booth for anything you’d like outside of what is in your share that week.

Curtido (Salvadorian Sauerkraut)

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Hi! This is my first post for Tant Hill Farm so I think an introduction is in order. My name is Laura Robinson and I just recently moved to Chattanooga with my husband and 16 month old son. I am a chef and have worked as a culinary instructor, personal chef and caterer in the past but I am now taking some time off to be home with my son. I will be blogging, creating recipes and helping with social media (follow us on Facebook, Instagram, Twitter and Pinterest!). My passion is creating simple yet flavorful recipes based on local and seasonal food that both feeds the body and the soul.  I hope to help bridge the gap between buying local produce and figuring out what to do with it when you get home. Check out my website if you want more information on me and what I do. Now on to the good stuff!

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Fermented food has clearly moved into the American mainstream. Look up any “2015 Food Trends” list and it is bound to be close to the top of the list. However, it is anything but a fresh concept; humans have been fermenting food and drink for thousands of years. Not only to make food healthier and longer lasting, but also to make it oh so tasty.

I am just getting into home fermentation myself and traditional sauerkraut was my first experiment. This time around, I was looking for something a bit different when I stumbled across curtido, the Salvadorian version of sauerkraut. It is typically made with cabbage, carrots (both of which were in the Deep Winter CSA last week!) and onions and served along side cheese-filled corn tortillas, called pupusas. As much as I would love to make a traditional pupusa to eat along side the curtido when it has finished fermenting, the truth is I have limited time and will most likely stuff it in a grilled cheese (which I think will be equally as good!). I also think it would be great with marinated tempeh or grilled meat.

The following recipe was based on this one but the thing I love most about fermenting is that you really don’t need a recipe. Don’t have carrots? No worries! Don’t like spicy food? Leave out the peppers! I am by no means an expert but there are so many great resources available to learn more: check out anything by Sandor Katz, like Wild Fermentation and The Art of Fermentation, and Cultures for Health. There is also a great Facebook page called Wild Fermentation that has over 36,000 members, and I have found it to be a great resource.

In the end, I hope you use this as a starting point. Experiment and then share the results! We can’t wait to hear how it turns out. Enjoy!

Curtido

Recipe notes: 1) using a food processor or mandoline makes speedy work of slicing the vegetables; 2) you can use many types of salt, the best being those that are unrefined and natural – check out this link for more information; 3) I have found a variety of salt level recommendations – I prefer the one listed below but you need a kitchen scale (I love the Oxo digital scale) – if you don’t have a scale, this source recommends using 1-3 tablespoons of salt per medium head of cabbage (or equivalent of another vegetable).

Ingredients:

  • 2.25 pounds (5 small) cabbage, cored and sliced thin
  • 12.5 ounces (about 16 small) carrots, shredded on the large holes of box grater
  • 1 large onion, peeled and sliced thin
  • 3 large jalapenos, stemmed, seeded, cut lengthwise then sliced into half moons
  • 2 teaspoons dried oregano
  • 2 teaspoons dried red chili flakes
  • Salt: 3 tablespoons of salt per 5 pounds of trimmed and sliced vegetables
  • For brine if needed: 1.5 tablespoons pickling salt plus 4 cups water

Directions:

  • Add cabbage, carrots, onion, jalapenos, oregano and chili flakes to a large mixing bowl. Weigh ingredients to determine how much salt is needed (see recipe note). Add 3 tablespoons of salt for every 5 pounds of vegetables. I had a little over 3 pounds of vegetables so I used a little under 2 tablespoons salt.
  • Massage and pound the vegetables together until they have wilted and released their liquid. The goal of this step is get the vegetables to release enough of their own liquid to cover everything by an inch. You may massage everything for 5 minutes and have enough liquid or you may be at for 30 minutes and they still haven’t released much at all – it all depends on the water content of the vegetable.
  • Before you can determine if you have enough liquid to cover the vegetables, you need to pack them into whatever fermentation vessel you plan to use. There are so many options – this website does a great job of breaking it down. Although it is not ideal (because the mouth of the jar is small), I am using a large glass canning jar (see picture below). Once you have chosen a vessel, you need to start packing it with the vegetable mixture. It is best to do this layer by layer – add a couple scoops of vegetables and pound it down to 1) release as much liquid as possible and 2) remove any air pockets (lacto-fermentation happens in the absence of oxygen and the sauerkraut could spoil around any air pockets). Continue to repeat the action of adding vegetables and pounding them down until all of the sauerkraut is added. Hopefully the vegetables have released enough liquid to cover everything by an inch, but if not, use the brine amount listed in the ingredient section to cover the vegetables.
  • The next important step is to weigh the vegetables down as anything that rises to the surface will mold. Again, there are so many options here. I used a plastic bag, which I stuffed into the top of canning jar, and then filled it with water. Transfer the vessel to a cool, dry place to ferment.
  • Now all you have to do is wait! The amount of time is completely determined by your taste buds – taste it every day or two to see how it is progressing. It might only take 3-5 days for it to get to a place that you like. I plan to let mine go for a couple of weeks, maybe longer. You can even wait a couple of months but I am not sure I have the patience to wait that long!

Raw Curtido Fermenting Curtido