CV Sunday!

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 😀 and take advantage of the “anything goes” possibilities that making your very own. original cultured vege-fruit blends offers you!

I also suggest using organic ingredients, and strongly advise ( 😉 ) to not use any waxed foods — cucumbers, citrus, apples, etc.)

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.

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2 Comments

  1. Eric said,

    September 10, 2012 at 9:33 am

    hey I been searching on how to make small batches like yours without salt using lemon juice. Could you help? Is dill necessary in krout? Instruction would be great thanks Eric

    • Strix said,

      September 11, 2012 at 2:53 pm

      Hey, Eric :^)

      I have a post for you — click here on how I do it. Please be cautioned that it is very important that you consider the all the issues and possibilities/problems that can come from fermenting without salt. You may want to do more research before you decide.
      You can go here for two beginning recipes from Body Ecology as well


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