recipes

Sauerkraut

1 head of cabbage, red or green
Save outer leaves. You can also use a horseradish leaf for top layer.

1 tsp. Real Salt (or other sea salt, Do Not Use Table Salt) — in my opinion, just add a spoonful of salt to each bunch of cut up cabbage — no need to measure exactly.

1 mason jar (32 oz. large wide mouth mason jar)
1 glass weight *
Fermentation lid for the top **

Take off and save outer leaves of the cabbage. Cut cabbage into small pieces. Place cut pieces in large ceramic bowl. Sprinkle salt as you cut. Remove from jar and place in large ceramic bowl. Massage the cabbage with a masher or with your hands. Leave it under a weight like a large water bottle and plastic plate (if you have glass or ceramic the diameter of your bowl, better) for a few hours. Object is to get the water out of the cabbage.

After some hours (can be overnight), massage the cabbage once again. Pour liquid from the cabbage into the mason jar. If you do not have a cup of water (1/4 full), add more water. Pour the water/brine into another container. Add the chopped cabbage to the mason jar. Cabbage will shrink, so put more outer leaves if it is not filling the jar. Add the optional horseradish leaf. Add the weight. Add the brine so liquid covers the cabbage. Add top fermentation lid. Place in a cool spot out of direct light. Wait as long as you can. Check every few days. Enjoy.

Sour Tomatoes

Unripened green tomatoes
Real Salt (or other sea salt)
Filtered or bottled spring water
Garlic cloves, cut out from peel (optional)
Pickling spices (optional — dill, peppercorns, mustard seed)
Horseradish leaf (optional)

1 mason jar (16 or 32 oz. large wide mouth mason jar, depending on how many green tomatoes)
1 glass weight *
Fermentation lid for the top **

Fill a mason jar with unripe green tomatoes. Add garlic and spices. Add a few teaspoons of sea salt. Add water. If you have a horseradish leaf, place it on the top. The horseradish leaf holds the rest of the contents in place. Put the weight on top. Put on fermentation lid. In a week or less, you will see the fermentation juices bubbling up to the top. The tomatoes are often ready in about a week or two. When they turn an olive, cloudy green instead of a brighter green, you are on way to owning delicious sour tomatoes.

Kimchi

Real Salt (or other sea salt)
Filtered or bottled spring water
1 daikon radish
A few long red radishes (I bought some at the Jeff’s Organic stand at the Highland Park Farmers Market)
1 to 2 carrots
1 – 2 cloves of garlic
1 – 4 hot red peppery chili (or more, depending on how hot you like your kimchi)
3 Tablespoons grated or diced small ginger root
1 cabbage or horseradish leaf (optional)

1. Mix a brine of about 4 cups of water and 2 tablespoons of sea salt. Stir well to dissolve salt.
2. Coarsely chop cabbage, slice carrots into small sticks, slice radishes and daikon into small coins, and let the vegetables soak in the brine covered with a plate and a large bottle of water (or any heavy weight) for a few hours or overnight.
3. Prepare spices: chopped garlic, chili peppers with seeds removed, chopped ginger.
4. Drain off liquid from soaking vegetables into another bowl. Mix the chili, ginger, and garlic into the vegetables. Pack the mixed vegetables into a mason jar, pressing down until the brine rises. Add the cabbage leaf if you have and then a glass weight. Cover with the fermenting lid. Check every few days. Enjoy.

Adapted from Wild Fermentation by Sandor Ellix Katz

About Fermenting in General

For healing benefits, consume some of the juice of your ferments each day.

Once you have the basics down for sauerkraut or kimchi, you can try experimental combinations, such as cabbage + carrots + turnip + fresh ginger root.

Of the three recipes posted here, sour tomatoes is the easiest. You just add green tomatoes to a brine, with optional garlic or spices. But not everyone has an abundance of green tomatoes in the fall.

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* Glass weights: Type “fermentation glass weights” into a search engine or into Amazon, and you will find plenty. Many are less than $20. I like the ones with the little knobs, but the ones without have the advantage of taking up less space.

** Fermentation lids: look at Jillmo Fermentation kit, available on Amazon. Eden Farmhouse Essentials also makes these lids. You won’t have to burp your ferments every few days if you use these lids. Put them on and just watch as the ferment bubbles up in a few days.

I have been working on a recipe for egg salad. I do not want to use store-bought mayonnaise due to the unhealthy oils in the mayonnaise. Homemade mayonnaise is too much trouble to make. So how does one make egg salad creamy?

I came up with what I call an un-recipe: I suggest the ingredients, and you decide the amounts. Just about everything is optional. Well, not the eggs. Using real salt is a good idea, too (basically, use unrefined salt, not the kind that is all white — that stuff is like eating glass). There really is a brand called Real salt that I like and was recommended to me by a friend, but you can use any kind of unrefined salt.

Ingredients:

3 – 5 hard-boiled eggs
1 soft-boiled egg (adds to the moisture and creaminess)
Real salt (unrefined)

Choose 1 or 2 or more:
Chopped celery
Chopped sweet onion
Chopped radish
Chopped pickle

Possible herbs (chop finely):
Parsley, sage, basil, dill, chervil

Wet ingredients:
Mustard, tehina, water, lemon juice, cold-pressed olive oil

Spices (optional): cumin, paprika, chili powder, turmeric (Note: I often just use salt and skip the spices).

Chop the vegetables first. Slice the hard-boiled eggs with an egg slicer (if you have one). Add the soft-boiled egg. Add the wet ingredients, the salt, and any spices. Mash it all up. Add the chopped herbs.

Especially if it is your first time making this, add the “wet” ingredients in small amounts. These combined with yolks of the eggs will make your mayo. Add more water or olive oil after the first tasting if the egg salad needs to be creamier.

Enjoy! This is a great recipe for Seudah Shlishit, the meal that observant Jews eat at the end of Shabbat.

Ingredients:

• 1 lb. mushrooms
  (I used a bag of oyster mushrooms from the Highland Park Farmers Market — marked as 1 lb.)
• 1 large onion
• Olive oil (or coconut oil)
• 1/2 cup walnuts
• 1/2 tsp. sea salt or to taste
• Spices or dried herbs (I used dried thyme)

This mushroom paté (or mushroom dip or mushroom spread) can be made in a short time. Chop then sauté the onion in olive oil (add salt at the cooking point so it will absorbed well and not be so salty if added later). Add the mushrooms, chopped into pieces. Put the onions, mushrooms, and walnuts in the food processor, then add dried herbs. Turn on the food processor until the mixture is smooth or slightly chunky. Klara Levine, who gave me this recipe, suggested it should be the consistency of haroset.

I wrote a previous version of the mushroom paté recipe here. Enjoy Pesach to all those who celebrate – and to those of us in the Northern Hemisphere, enjoy spring.

Would you like to make a creamy eggplant dip, no dairy involved, with tangy flavor and chopped vegetables? Read on.

Ingredients for main dip:

• 1 eggplant
• 2 cloves garlic, peeled
• 1 onion (optional)
• 1 lemon for its juice
• 1 Tbsp. extra virgin olive oil
• Salt, pepper, cumin to taste
• Fresh cilantro (you can use parsley, but it won’t be quite as flavorful)

Ingredients for salad mixins / toppings:

• 2 or 3 red radishes, chopped small
• 1 cucumber, chopped in cubes
• 1 tomato, chopped in cubes (optional)
• 2 Tbsp. chopped red onion (optional)
• 1 chopped scallion (optional)

Bake the eggplant in a casserole dish at 375 for about 1.5 hours or until soft. Scrape out the insides into food processor. Place all the ingredients for the main dip (garlic, onion, lemon juice, olive oil, spices, cilantro) into the food processor. Blend until smooth. Before serving, add chopped vegetables: radishes, cucumber, tomato, red onion, scallion. Serve at room temperature. Enjoy!

P.S. I just bought an Instant Pot. So far, I’ve used it to make flavored rice. Maybe my next watercolor will have some of the ingredients of my rice dish. Have you bought an Instant Pot? What do you make with it?

I’ve been making this butternut squash carrot soup a few times this fall. Learn more about its creation in the note at the bottom. If you are creative, you can serve it in a pumpkin along with a pea soup by its side. I didn’t do the pumpkin.

Squash Carrot Soup – Ingredients

• 1 butternut squash (or one half if quite large)
• 4 -8 carrots, peeled and cut in circles
• 1 leek
• 1 small onion or 1/2 large onion
• 1 tsp. allspice
• 1 tsp. cumin
• salt and pepper to taste
• olive oil or coconut oil for sauteing the onion and leek
• A few small leaves of fresh rosemary (optional)
• 1 tsp. chopped fresh ginger root (optional and recommended – I left it out because my daughter doesn’t care for fresh ginger, sigh)

Peel the butternut squash. If really large and you just soup for 4 people, you might consider using just half a squash. Cut in half, and pull out the seeds. Place in a pot; fill the pot with water to cover the squash. Let it cook. Meanwhile, slice and cut 4-8 carrots – even more if you have the energy. Note: this was originally a carrot soup alone – see note below. Add the carrot circles to the butternut squash with water that is cooking. Next: get a pan ready to saute the onion and leek. You can saute in olive oil or coconut oil – whatever you prefer. Chop the onion and leek finely first and add the oil to the pan. When the pan is hot (add an onion piece and watch it sizzle), add the onion bits, stir for a few minutes, and when the onion is tender, add the chopped leek. After sauteing for about 10 minutes, add the leek and onion to the pot with squash and carrots. Add the spices (allspice, cumin and ginger if using). Add a bit of chopped, fresh rosemary if using. Let the squash soup cook for about 1/2 hour. Then either use an immersion stick directly in the pot to blend the soup, or transfer the solid parts of the soup to a food processor, blend it and transfer back to the liquid. The advantage of the latter method is you can add less liquid if you want and have a thicker soup. I do the food processor method. Serve warm, although if you are quite hungry, it tastes OK room temperature, too. Enjoy!

Note: this was originally just a carrot soup. My neighbor told me verbally how to make it. She had made it along with a pea soup, and she served the carrot soup along the pea soup in a pumpkin. Yes, each of us had our own pumpkin as a bowl. It was yummy – even my daughter ate it. So this soup developed because my daughter wanted a carrot soup. However, the carrots I had when I first made it were organic and thin. I would have had to have peeled at least 20 or 30 to get a substantial soup. So I changed it to a squash/carrot soup so it would stay orange. My first attempt had two leeks, not enough carrots, and turned green. Green is a fine color for a soup, but not a fitting color for a carrot soup.

Soup Reaction – What’s in Your Soup?

Have you ever made a similar soup? What ingredients did you put in? Did you use any particular cooking methods?

Tech notes: if you look at the bottom of this post, you will see a link for both the category for recipes and tags for other carrot recipes or carrot topic posts. If you click on the recipes category, you will see a list of clickable tags in all the recipe posts. Starting now, at the end of each post, I will attempt to write a little about blogging that might help some up-and-coming blogger out there.

• 1/2 lb. mushrooms
• 1 large onion
• Olive oil (or coconut oil)
• 1/2 cup walnuts
• Sea salt
• Spices or dried herbs (I used dried thyme once, fresh thyme another time – time for a thyme joke?)

Suitable for Passover or any time of the year one wants a tasty, easy to make spread, this mushroom paté (or mushroom dip or mushroom spread) can be made in a short time. Chop then sauté the onion in olive oil (add salt at the cooking point so it will absorbed well and not be so salty if added later). Add the mushrooms, chopped into pieces. Put the onions and mushrooms in the food processor, then add the salt and dried herbs. Turn on the food processor until the mixture is smooth. Add the walnuts – you can chop the nuts finely or in bigger chucks, as you prefer. Klara Levine, who gave me this recipe, suggested it should be the consistency of haroset.

Update in 2015: Klara says add the salt when sautéing the onions or mushrooms – cook salt into the food, never add at the end.

This was originally published on April 4, 2010. As an experiment, I am republishing it on April 9, 2015. Enjoy the rest of Pesach to all those who celebrate – and to those of us in the Northern Hemisphere, enjoy spring.