Yesterday was a busy day for me. Got up at 3am. Got a yardbird roasting in the oven for Buffalo ranch dip later.
Man, the kitchen was smelling good. Even while drinking coffee!
Next. Finely sliced 3 pounds of cabbage.
Removed the zest and juice from 2 limes. Diced 3 Serranos, and 1/2 a bunch of cilantro.
Kneaded and pounded the cabbage with 2 TBS of sea salt. And added the lime juice and zest. And the cilantro and serranoes.
Also started a quart of dilly beans.
Quart of 3% brine. 2 Tbs sea salt in 1 quart water. Thoroughly mix until dissolved.
1 pound of fresh trimmed beans.
1 Tsp peppers corns.
1/2 tsp red pepper flakes.
2 cloves smashed garlic.
Fresh dill.
The fermentation lids and weights didn't arrive that day. So just capped until today.
Here is where I made a mistake. I thought the head space was too much. So, I took one of the quart jars, and put the kraut into a pint jar.
When I put the lids. And water locks on. There wasn't enough room. Ended up wasting...err. Eating what wouldn't fit. The cabbage was very good. Salty, for obvious reason. But quite tasty. When I put the lid on the beans. They were smelling fantastic already.
I'll try the beans in 2 weeks. If too crunchy. I'll go an extra week.
Man, the kitchen was smelling good. Even while drinking coffee!
Next. Finely sliced 3 pounds of cabbage.
Removed the zest and juice from 2 limes. Diced 3 Serranos, and 1/2 a bunch of cilantro.
Kneaded and pounded the cabbage with 2 TBS of sea salt. And added the lime juice and zest. And the cilantro and serranoes.
Also started a quart of dilly beans.
Quart of 3% brine. 2 Tbs sea salt in 1 quart water. Thoroughly mix until dissolved.
1 pound of fresh trimmed beans.
1 Tsp peppers corns.
1/2 tsp red pepper flakes.
2 cloves smashed garlic.
Fresh dill.
The fermentation lids and weights didn't arrive that day. So just capped until today.
Here is where I made a mistake. I thought the head space was too much. So, I took one of the quart jars, and put the kraut into a pint jar.
When I put the lids. And water locks on. There wasn't enough room. Ended up wasting...err. Eating what wouldn't fit. The cabbage was very good. Salty, for obvious reason. But quite tasty. When I put the lid on the beans. They were smelling fantastic already.
I'll try the beans in 2 weeks. If too crunchy. I'll go an extra week.