Ume Chronicles continue (catching up from April 16, 2021)
Last year June, we harvested a load of Ume (Japanese small sour plums of a sort) from the neighbour’s tree and made several items while coincidentally waiting for our little baby to arrive (as you can see from my *sophisticated labeling system*, was started June 16) Oh and the baby arrived a few days later on June 23rd).
Today: putting sauerkraut in jars, making chutney from persimmons, washing up dishes, drinking another coffee, making barley tea, there is a rabbit, also turmeric
Note: the rabbit (named Maru) is our guardian angel.
Just pulled some massive ginger from garden and some turmeric too / wiped me out so taking a bit of a break before prepping these Kaki / also scored some red (albeit mild) peppers and a mikan orange from tree
Re, harvesting: I just stuck a spade in the ground, pulled it out the whole plant, dropped a chunk back in the hole, shook off the dirt, cut off the stems and rinsed. Ditto with turmeric.
My wife and mother-in-law are great gardeners but I really don’t know what I’m doing, I just dig holes and make pickles with the results
Onwards! Choppa choppa, making sorta persimmon chutney, everything shown from garden
While in the kitchen, stashed some sauerkraut from the crock where it was weighed down by rocks for a week-ish into some jars… Over-salted it a little bit but well, I’m still a rookie we’ll see how it goes… [update: it’s alright]
Just closing the loop on the persimmon chutney project ~ four jars: one for fridge, one for parents, two for freezer
For the record, these are salt fermented though i did a couple with vinegar and sugar which are great too. the salt does some kind of magic anaerobic fermentation creating pro-biotic goodness. The taste is clean and simple with the veggie taste and texture intact.
chop up whatever veggies i have (in this case, carrots and daikon and onion)
stuff in a sanitized (not really sterilized) jar (stashed in hot water for a while on stove and handled with tongs)
toss in a garlic/onion and a bay leaf (there’s an enzyme which helps the crispyness)
top off with brine (basically 2 Tbps of non-iodized salt to 1 litre/quart water)
fill to top and/or put a cabbage leaf or something on top to push the veggies below water line
stash em in dark place for a few weeks, months – will be fizzy when ya open up
after open, stash in fridge.
there’s all sorts of complications you can add to the process but i am a simple boy. have done a load of batches now and all turn out decent. mild, clean, crispy.
and yes, someone has already sent me the Portlandia “pickle that” clip. thanks.