Getting in a Pickle
By Meridiangardener on February 19, 2013
I have played around at canning and fermenting in the past. I would love to try making my own fruit wine. However, so far all I have made was a single batch of delicious caraway spiced sauerkraut! In fact I am still eating it this winter! I am lucky in that no one else in the family so far it quite as excited as I am about it. My youngest, at 2, thinks anything Mommy is eating must be good so I do have to share with her.
This year I want to get into fermenting in a big way. I would love some naturally fermented dill pickles, pickled beets, kimchi, homemade rootbeer or ginger beer, pickled carrots, and oh how the list goes on. I dream of trying out new combinations! Fermented radishes....combined with? Fennel....fermented with? I love the idea of creating both new flavors and beneficial effects with fermenting. I would like to try making watermelon pickles this year also!
I have mentioned in earlier blogs that I want to improve on the preserving of our harvest this year. This includes storing carrots and other root veggies in buckets of sand. I do not have the ability to create a root cellar at this time and because we garden in the park we cannot store things in the garden. What strategies work well for you? This is something I could really benefit learning more about.
I would also like to let some crops go to seed both for sprouting and for seed saving reasons. I wonder how many radishes I would need to let go to seed to be able to sprout some? I am sure we could grow plenty of sunflower seeds for sprouting but I wonder if the season is long enough to get broccoli seed? So much to learn this year. This is why I love gardening...there is always more to learn!
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