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sandorkraut

Interested in the fine handcraft of timber-frame c

Interested in the fine handcraft of timber-frame construction? Come learn how to cut joinery into timbers using hand tools, and be part of a big group raising the timbers into a building. Join me and friends next Spring at beautiful @chinkapincraftstead in Woodbury, Tennessee. With guidance from a team of experienced timber-frame builders, we will be creating a structure that will serve as a community center, performance space, and gallery. I'm already making sauerkraut for it! Details and registration at www.chinkapincrafts.org/timberframe, link in bio. Please help spread the word to people who might be interested!

Tart, delicious moungra, cauliflower fermented in

Tart, delicious moungra, cauliflower fermented in salted and diluted sourdough starter discard. A student of mine, @elenimichl, made these pickles from her homeland of Cyprus when she was at my place just over a week ago. A new way (for me) to pickle vegetables, and a new way (for me) to use extra sourdough starter. Here is Eleni's description of the process:

Moungra is a traditional ferment of Cyprus, usually consumed during the days of the Greek Orthodox lent.

1kg cauliflower, washed, drained and cut into florets
3 cups of sourdough starter which is left to sour for 3-4 days (if using an old starter from the fridge, feed a couple of times before leaving out to sour)
3 tbsp sea salt
2 tbsp ground black mustard seeds
50ml red wine vinegar (optional)
2L water

Bring 2 litres of water to boil, and add some salt.
Blanch the cauliflower florets for 2 mins.
(If you like sour flavours, add the vinegar to the boiling water).

Keep the strained water and leave to cool down.

Salt the drained cauliflower florets and place them in a jar, piled up.

Once the water had dropped to body temperature, use little by little it to dilute the sourdough starter until the mix is enough to cover the cauliflower completely. Mix in the mustard seeds.

Pour the mix into the jar until it completely covers the cauliflower.

Close the jar and keep it at room temperature and shake twice a day as the solids sit at the bottom of the jar. It will be ready to consume after two days, and it is best served with a drizzle of olive oil.

The pickle can be kept in the fridge for another month.

Next month, join me for a weekend of fermenting fo

Next month, join me for a weekend of fermenting foods and beverages that I've learned about in my travels. In person in Rowe, Massachusetts November 18-20. Details and registration link on my website www.wildfermentation.com or www.rowecenter.org. Please help spread the word!

Hey Northern Alabama friends, I'll be teaching in

Hey Northern Alabama friends, I'll be teaching in Huntsville next Thursday, September 29 at 6pm as part of the Hillfolk Farmacy series at the Orion Amphitheater. Details and registration on my website, www.wildfermentation.com (link in bio). Please help spread the word to potentially interested friends!

Today in Trondheim, Norway, I had great fun making

Today in Trondheim, Norway, I had great fun making sauerkraut with an international group of teens from @birralee_internationalschool at @geitmyracredo. The students' enthusiasm was infectious! They were so eager, I hope they can wait at least a few days to let the kraut ferment before they eat it. I've been meeting plenty of fermentation-enthused adults in Norway, too!

I'm heading to Iceland and Norway for fermentation

I'm heading to Iceland and Norway for fermentation workshops in September. If you know people in these places who might be interested, please help spread the word! Links with details and registration info on my website www.wildfermentation.com. Thanks!

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Monthly Archives: July 2015

Sandorkraut (The Video)

Written by Sandor Katz

Posted on July 31, 2015

8

Posted in Uncategorized | 8 Replies

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