cabbages that I put in my garden (late, as usual) trudging strafogano wiped out by caterpillars that are waiting to become the beautiful yellow butterflies ( cabbage). As I watch them disconsolate (but some I caught ... ha ha) wondering when and if I can make the coveted sauerkraut, Angela calls me: you want a nice cabbage? Do you want half of what a large or small? I want everything BIG!
Washed, sliced \u200b\u200bfine, mixed with bits of pear and apple and fennel seeds and sprinkled with salt looks like this:
Recipe of course I took from the book by Michael Trevino, The Handbook of fermented foods , putting about 30 grams of salt per pound of vegetables (we like crunchy vegetables) in the bowl and not in layers in the vessel otherwise lose control of amount of salt. Of course, rooms full of Trapani, with its beautiful lactic acid bacteria and is capable of having only sea salt (not for nothing that the Scandinavians for their salt cod are still the best to take in Sicily). Then I
very well at all in a beautiful barattolone.
I've put on those plastic gadgets that serve to keep the vegetables in oil away from contact with the air and I put on another jar filled with water. I would also have non-porous stones taken from the river in the mountains but I had forgotten in the bottom of a drawer and I did not want to put me to wash them too. The next day the water was clear at the level of the vegetables and then I added a pint of boiled water with 15 grams of salt (with the cool of course) and let the bacteria to their work.
A week later the water was turbid (good sign) and were pressing a lot of bubbles to the surface, I have tasted but still there was, indeed, the vegetables had something crisp (maybe it was the strong presence of fruit) and smell something rotten ... The husband looked at me skeptically, "Throw it all away ...".
Hmm, I wondered if I could have been betrayed by my friends but bacteria was not possible, therefore, also to exorcise my constant fear of botulism , I transferred all (vegetables , fruit, seeds and pickled) into smaller jars and put in refrigerator to continue the work.
After another 10 days are like that.
Results of taste test: a background of sparkling totally rotten and gone, the strong presence of salt, the flavor begins to be to right, you can begin to eat to sustain our defenses from the ills of the season, a month will be perfect. Street, in the fridge at work!
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