Time for an audio update about what is growing around the Suburban Food Farm in December. Lots of food growing very, very quickly now that the summer has finally begun in earnest.
During the podcast I mentioned one of my favourite pickles recipes which is Bread and Butter Cucumbers, just like my Mum used to make when I was a kid. Delicious.
Also, I talked about the chooks, in particular Edwina II (the first Edwina passed away). She laid a 93 gm egg, which was so big that we couldn’t close the egg carton. It ended up being a double-yolker, which was a great surprise.
Lots of giggles and silliness.
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Hi Gavin,
if you visit macrochef.wordpress.com and search sauerkraut you will see how you can make it without the special crock. I’ve been making quick pressed pickles for many years without a proper pickle press and they are wonderful. The main thing is that your bowl or jar is non-reactive – eg glass or ceramic.
Hope it turns out well!
Madeleine
Thanks for the link Madeleine.
Gav x
Make your own with a fermentation lock see here.
http://www.cooking-in-theory.com/2013/03/in-pickle.html#more
There is an alternate to above I forgot to add with glass lids instead, of plastic so found this. Read the comments also lots of information.
http://www.seasonedhomemaker.com/2012/10/how-to-make-your-own-fermenting-jar.html
Also this is an interesting look at Glass lids vs plastic lids, for fermenting this way.
http://www.intentionallydomestic.com/controversy-pickl-it-vs-mason-jars/
I haven’t tried either way yet, on the to do list. Would make a good article, doing it the” Australian Version”.
I’m in Ontario, Canada, and used to buy my kraut from a local German religious group. On collection day, I found they fermented their kraut in cleaned food-grade poly barrels, the type that olives are shipped in. This year I made my own kraut in a large 5 gal plastic ice cream tub with a 3 gal jar of water and a turned plate as weights. Bottled it this week and it was perfect. I do have crocks but found the glaze chips off over the years so the ice cream tub is my new ‘crock’.