I make my Sauerkraut the old fashioned way. It's really simple. You just slice the cabbage, sprinkle with salt, pack it down, then weight it down and cover it. After few weeks....you have Sauerkraut! I have posted about it in the past here and here. Note: Some people leave the sauerkraut in the crock or jar and don't process it.
Here's my first small batch of sauerkraut in the making.
We were also out of Paprika Powder. I harvested the first two small paprika peppers last week. So, I decided to dry them in the oven on low and grind them up. I usually hang them to dry and grind them when I have a lot of dried peppers.
A little bit of Paprika Powder.
I also sorted through the garlic from last year. This garlic will be dried and made in to garlic powder and/or minced garlic.
You can read more about making your own Paprika Powder, Garlic Powder and Minced Garlic here and here.
What's been going in or out of you Kitchen Cupboard lately???
We had a taste of sauerkraut in Gernamy and have to admit to not really taking to it - maybe homemade is better.
ReplyDeleteHomemade is much much better. I guess it's one of those things...you either like it or you don't!
DeleteI love the idea of home made paprika powder - I will have to look for that variety of capsicum. I find saukraut interesting and remarkably like a recipe Garden Glut recently posted for the Korean dish Kimchee - interesting that countries so seperate both ferment cabbage in this way.
ReplyDeleteLiz, I have plenty of paprika seeds that I have saved. Send me an e-mail if you want some.
DeleteOoh, sauerkraut - that sounds good! I have a big crock I used to make it in. But a smaller batch would be more practical for two of us. I'm still waiting on ripe peppers. When I have some hot ones I'm going to try and make some red pepper sauce.
ReplyDeleteI want to make some hot pepper sauces too this year. I better start doing some research for good recipes.
DeleteRobin,
ReplyDeleteI would snatch up your way of making saukraut in a heart beat but my husband can't stand the site or smell of the stuff. In our house, I'm the only one that loves and eat it. :-(
I'm thinking of making watermelon jelly/jam depending on how I feel after working out in the hot sun today.
Watermelon jelly or jam sounds interesting! You better make some and do a post!
DeleteI did a partial crock of saurkraut earlier this summer and that is just enough for us for the year, as my husband is not a big kraut eater and I like it only occassionally. You have been busy putting your bits and pieces of the garden harvest to work for you. Well done!
ReplyDeleteIt's definitely bits and pieces for now. I'm trying to get some stuff out of the way before the big can-can starts!
DeleteI really admire the way you're able to process your own spice rack! It's an area of gardening we're working on. We have 3 giant basil plants that Belle will use to make pesto. Can you dry it too?
ReplyDeleteThanks Jody, yes, you can dry basil too. It can be dried in the microwave or in a dehydrator. I have even dried it in the oven. There are some posts that I did in 2010 and 2011 on drying herbs.
DeleteMaking your own paprika...amazing. It must be rich in the many bioactive compounds that make unique flavor and health contributions to our diet. You grow "paprika peppers." I still have room in my garden if I could find some plants. Thanks. Susan
ReplyDeleteI preserve most of the herbs and spices that we use. They sure are good and save you a bunch of $$$
DeleteI do have paprika seeds to share. I know it's too late for this year....but there's always next year.
Eww ick sauerkraut. I wish I liked it, but I can't even stand the smell just like Sandy's husband. I'd love another thing to preserve. I've got two cabbages in the fridge that haven't been touched.
ReplyDeleteHa, I take it you don't like sauerkraut!! I made a braised cabbage last year that I froze. It was great. I got the recipe from Diana at Voice in the Garden. If you want the recipe, just send me an email.
DeleteI truly believe the Pennsylvania heritage makes you born loving and eating sauerkraut. Yummm.... never make it but aboslutely love it. It's on the must-do list at some point.
Delete@Chilli, It's a German thing!
DeleteIt's great that you do your own spices. That is an area of our gardening that is still lacking. We only grow a few herbs and we don't have much experience drying things. It's on the list of things to learn, we will get around to it one of these years!!
ReplyDeleteDrying herbs is very easy. Once you start, you will wonder why you waited!
DeleteI am so impressed that you make your own paprika and garlic powder!
ReplyDeleteThey really aren't hard to make. I started making garlic powder when I had left over garlic from the year before that was starting to go. Instead of throwing it out, I made garlic powder. It's quite strong and goes a long way.
Deletewhat a great post those are all things I want to try this year!!
ReplyDeleteWell, you better get trying them!!
DeleteHmmmm. Maybe I will have to try growing garlic. I use a garlic powder and it would be nice to make my own!!! Nancy
ReplyDeleteGarlic is very easy to grow. You plant it in the fall and the next yea, you have garlic!
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