Pictured here (below) are: Winter Vegetables with Pickling Spice; Carrot, Gobo and Leek Kimchi; and Root and Sea Sauerkraut with Caraway. They are simple and fairly quick to prepare, one can be creative and experiment with flavors that they like and these ferments can be ready to eat in just one to two weeks.
John Saltveit wrote:Great article Judith. I am now going to put some of my bay leaves in there to see if I can notice the flavor. Also Im going to try with my leeks.
Glad you liked it John....that means a lot coming from someone who does so much fermenting
We actually know Susan, she teaches classes at our local Folk School yearly and collaborates with our favorite local herbalist Tina Marie Wilcox. I am wanting to do a book summary eventually on a book they wrote together called The Creative Herbal Home (Living with Herbs)
You grow bay! I am just now running out of some bay grown at the folk center here, that Tina gave us when cutting it back. I never knew how good fresh bay tasted. Here it needs a bit of a micro climate...up against a building or something.
My father always put bay leaves and some black peppercorns. Apples, carrot, hot pepper if you like.
My mother in law said they used to put many whole apples in the barrel of kraut - her favorite part.
Don't be afraid to put lots of whatever, you'll barely notice the taste.