whew, finally got around to making a much needed batch of my cultured veggies last Sunday…
Not much to say (for once 
) except that the absolutely cRazY weather Southern Cali has me a bit worried about how my fermented goodies will fare. So far so good! Taking extra care with cleanliness and sterilizing EVERYthing that comes in contact with the contents is the only real assurance the handmaden can expect.
So, without further ado, some CV porn … ahoy! 
Great colors…Imagine the flavors!
This older one…THIS ONE…Oh, the umamity! THIS was the most delicious thing I think I’ve ever tasted in my entire life — no kidding. It was…well, it’s un-limnable. AND, to my chagrin, non-replicable 
— Believe me, I tried! O’ how I tried…I sweat and strain…body all achin’ and racked with pain…Nothin’
:sniff: It was one of my “everything cultured veggies” : When making batches, I gather the leftovers from each combo and just throw it into a bowl, mix it all, then place in a container; so I’m getting every ingredient I used that day! So it would be impossible to know all the stuff, much less the amounts. O’ the agony…
Note the gorgeous black berries in there!
…If only I could recapture the moment…
Obviously, I make LOTS :^) It’s best to do it all in one swoop: It takes a day, but better to get it all done in a few hours, and then have MONTHS of not having to deal with it. Then…ahhhhhhhhh, just reap the rewards ;’)
So, enjoy the photos!
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*Oh, here’s an example of one foaming over; I mentioned this previously. Nothing goin’ wrong here; this is fine. If it were bad, it would be very evident, if not looking at it before opening, upon doing so! Right quick like…
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~ Intermission ~
Here are some of the goodies in my latest batch:
Mustard seeds, Black peppercorns, whole Tumeric, Cumin seeds, Coriander seeds, Galangal, Ginger,
Onions, Garlic, whole Sumac berries
Green Apples; Peaches (first time using them; can’t wait to try!);Papaya ;Kumquats; Goji Berries
Broccoli Sprouts (fantastic price; outstanding quality); Savoy Cabbage; Green Cabbage; Purple Cabbage; Baby Bok Choi; Adult Bok Choi; Curly Kale; Dandelion Greens (fab in CV’s); Cauliflower, Zucchini…
That’s all I recall; I’m sure there were other goodies thrown in. I was low on fruit, so was unable to use some of the great summer fruits I would have liked; though, I’m willing to gear up for another round of CV Sunday if I come across some stuffs that I can’t pass up.
Oh! I also made a “pasta sauce” CV! I was inspired by someone’s blog ages ago; sadly, I cannot find it. A woman had experimented making CV with all the herbs, spices, and veggies one would put it a sauce and raved about it. Sounded weird to me, but, then again my concoctions may sound strange too, and they are delectable! Sooo, I gave it a try. I’ll give it a review once I taste it.
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Then I made…
… Pickles!
Previously, made some delicious relish …
which was actually not pickled; it was cultured relish! Try finding that at any hippy-store
So am hoping these pickies come out great. They should be easy to turn into relish when I need it, too!
And jus *had* to make some more of the crazy-yum pickled papaya — fingers X they come out right!
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Does the potpourri of ingredients give you any ideas? I hope so! (read my “How To” for more ideas) It’s a great medium to be wonderfully whimsom
I also suggest using organic ingredients, and strongly advise (
Ooh, I cannot wait for the Autumnal foods: My favorite season brings deliciousness that I can jar and enjoy all year long!
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Got some kickin’ it outside, too 
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Okay, enough? Me thinks I’m good for a while, right? ALthoooooogh…this reminds me 
I still haven’t posted those other fermenting drafts (I’ve had sittin’ for years now!)
Hooray for CV Sunday — or CV any day!
* I learned the basics from Body Ecology and, a great raw, commercial (but expensive) product recipe, Rejuvenative Foods brand (instructions at end of article). As ALWAYS, use your own judgment, common sense, and be vigilant with all cautions — resultant product is your sole responsibility.
Poxacuatl
