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Guest post by Flower- Fermented Lettuce
Every year I find myself elbow deep in greens. Early this year I planted four varieties of lettuce, two of them mustard greens. After many an inventive salad, it dawned on me: Could I ferment my greens? Lilly blessed me with an amazing crock so I have been doing quite a few ferments lately. Not only is fermented food delicious, it is wildly nutritious! If you would like to learn more about fermenting and why it is so life changing, read The Art of Fermentation by Sandor Ellix Katz. It is a game changer! I will admit, I am not sure how long fermented lettuce will stay good for because I…
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Mission Accomplished: Sauerkraut!
I did it! I overcame my inability to grow cabbage AND ended up with a successful, delicious batch of sauerkraut! And it only took me eight months! Maybe I just needed to be patient, because my cabbage actually headed up this year. I started the seeds indoors in March and transplanted them out in May. I’m estimating that the biggest heads were about 4 inches in diameter by late October. I guess I just didn’t realize cabbage took that long to grow! I’m thinking one of my mistakes one year, was that the cabbage didn’t head up and I tried to use the hard outer leaves anyway. I’m thinking now…
