We Got Started In March In 2011
Here is what we do with veggies... Eat them!!!
Did You Know? - Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. Fully-cured sauerkraut keeps for several months in an airtight container stored at or below 15 °C (59 °F). Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.
Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Yeasts also are present, and may yield soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation, and begin producing an acidic environment that favours later bacteria.
The second phase starts as the acid levels become too high for many bacteria, and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species, including L. brevis and L. plantarum, ferment any remaining sugars, further lowering the pH. There are unpasteurized sauerkrauts on the market. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism.
It begins by picking cabbage
We ate some at St Patrick's Day
Did You Know? - During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as "Liberty cabbage" for the duration of the war.
We use several techniques to create the sliced cabbage... Mostly by hand!
Sue smashes it down into the vat
Lots of water comes out and we use about 4 taablespoons of salt
Did You Know? - Before frozen foods and the importation of foods from the Southern Hemisphere became readily available in northern and central Europe, sauerkraut provided a source of nutrients during the winter. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy. German sailors continued this practice even after the British Royal Navy had switched to limes, earning the British sailor the nickname "Limey" while his German counterpart became known as a "Kraut"
Once mashed, the lid goes on and a weight it put on top! Sauerkraut in 3-4 weeks
The Garden Was Fully Planted By May 2011
Sarge rests a bit before he comes out to help
Who me work???
Straw mulch is in
Still some weeding to do around the base of the grapes
Transplanted beets doing well
Carrots need thinning