Brisbane Local Food

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I thought a picture of sauerkrauts would be boring so I did a photo shoot with a friend's frog.
It amazes me how small you can zip down giant drumhead cabbages.
This is 'Lemon Kraut' flavoured with garlic and dill (and lemon of course)...and the extra 4 days has registered with a wonderful explosion of flavours in my mouth.
On the go: a curtido -- Salvadoran Kruat -- and an West African influenced pumpkin ferment.
Since i also dug up a few too many Jerusalem Artichokes I'm gonna lacto-ferment those...
Guess I'll need more jars.

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Comment by Dave Riley on August 11, 2016 at 7:54

"Sauerkraut is tolerant, for it seems to be a well of contradictions. Not that it would preach a gastronomic neutrality that would endure all heresies. It rejects dogmatism and approves of individual tastes. It forms a marvelous combination with numerous spices, odors, or spirits: juniper berries, coriander seeds, peppercorns, cranberries, Reinette apples, stock, and wine; it even welcomes flakes of yeast or leftover Gruyère since it accepts being prepared au gratin. Its flavor sustains various potato dishes: boiled in their skins, crisps (potato chips), braised, sautéed, grilled, or simply cooked in water. It adopts many sorts of fat, including lard, butter, goose fat, or roast dripping. The variety of meats to which it consents is infinite: sausages of all kinds, such as knackwurst, white sausage, Lorraine, Montbeliard, chipolata, black pudding, hams, smoked or salted bacon, quenelles, pickled and smoked pork, goose, pheasant, etc. It makes excuses for red wine, although it has a weakness for beer and lets itself be spoilt by white wine. Each stomach may find its own happiness in it."
--Julien Freund, Director of the Institute of Sociology in Strasbourg, (Les Saisons d'Alsace)

Comment by Lissa on August 11, 2016 at 5:02
Pretty good. Sie sprechen sehr gut Deutsch.
Try Google Translate:
Das ist sehr gut , mein Freund.
Comment by Andrew Cumberland on August 10, 2016 at 21:42

Das ist sehr goot mine fruind.  (Just cause I can say it, don't mean I spell too good.)  

Comment by Dave Riley on August 10, 2016 at 11:39

Hello lunch!
Pulled pork with some of my lemon/dll sauerkraut and sourdough bread with a dash of mustard.
Not a bad repas...

Comment by Dave Riley on August 10, 2016 at 1:29

I'm finding that, as I work through different ferment combos, I become reliant on a few day to day.  Not only do I eat these as a dressing, side dish, on sandwiches and such -- but I also cook with them. 

Tonight, for instance, I cooked our evening meal using 4 different ferments to enrich the flavour-- for a dish comprising minced lamb with green Pigeon Peas  atop a cracked wheat pilaf with  Okinawan spinach; served with plain yogurt.

So while my refrigerator is filling up with ferments I'm actually saving space and harvesting directly from the garden rather than storing raw produce. Indeed the only raw vegetative stuff I have in my fridge are carrots and limes...and garlic (I store my garlic there).

Indeed the photo is of 5 very large drum head cabbages fermented: FIVE! Try fitting that number into your fridge.

Everything else that grew for the menu-- spring onions,herbs (heaps of coriander on top), Pigeon Peas, the Okinawan  -- came from the garden this arvo. And the ferments --chilli, turmeric, salsa and sweet pepper -- are single jars of veg I'd 'prepared earlier'. So the combination of real fresh and ferment is a good one.

I didn't expect that. I can work at my '5 per day' with fermentation on hand and know that the fermented veg are probably more nutritious, and certainly more digestible,  than a lot of standalone produce.

Cooking may kill the microbes but then a meal is swings and slides. 

Comment by Dianne Caswell on August 9, 2016 at 18:42

Love the shot with the Frog. See you are using one of your new jars, I like them and hope you do to. I wish I had  the space to do more Ferments but never mind we will just have to eat them quicker so we can experiment with more recipes.

Comment by Dave Riley on August 9, 2016 at 10:24

BUT these ferment need to be refrigerated...so the space issue lies inside the fridge.

Comment by Dave Riley on August 9, 2016 at 8:52

I don't date the jars as the window of consumption is 6 months to a year ...but maybe I should ad a birthday.

Comment by Lissa on August 9, 2016 at 4:34

You must have a very full pantry Dave. Do you date each jar and does it have to be used within a certain time?

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