Sauerkraut – Bomb Chili – Olive/Oregano/Feta Swirled Loaf (Tuesday Twister – 10/6/09)
October 6, 2009 By 7 Comments
Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to real food. So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
- Sauerkraut – A first try here. We’ll taste it today. I tasted it yesterday and it was a bit salty. That’s a bummer. But I still think it will be yummy. I used local cabbage and a gallon-size Vegetable Fermentation Master (see Resources for sources). The gallon jar has a special airlock attachment (click on the image for a better view) that allows air to go back and forth, but a water barrier keeps out bacteria and dust, helping to prevent mold or spoiling. I made the mistake of overfilling the jar when I packed it and this is very happy sauerkraut, so it bubbled all over by the second day of fermenting. But after I took some out and repacked the jar, I’m not getting any spill-over.
- Bombed Chili – This chili was really bad. Everyone hated it. I didn’t think it was so bad, but 4 to 1 aren’t very good odds for having it again.
My mistake was using a jar of lacto-fermented salsa that we didn’t love and adding it to the chili as sauce. I did this once before and everyone like it then. But, this time, they didn’t like it. So I guess I won’t be doing it a third time. I made it up to the fam at dessert, since I had a chocolate sourdough cake ready to devour. - Olive/Oregano/Feta Swirled Loaf – This loaf turned out soooo yummy. We’ll have it again and again, I know. Following these steps, I topped my sourdough spelt dough with coconut oil, homemade feta cheese, sliced olives, and oregano. I also made a loaf with onion, garlic, dill, and homemade queso fresco cheese. We haven’t tasted that yet – it is in the freezer.
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
About Wardeh
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Take the guesswork out of what to fix, what to buy and what to prepare. This week:
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Wardeh—How funny that we both made chili this week! Sorry yours wasn’t a hit. We all have those bombs now and then. I’ll bet the cake consoled everyone! Your bread sounds delicious, too!
Love,
Sonya
.-= Sonya Hemmings´s last blog post… Falling for Comfort Foods =-.
We had chili last night too (I didn’t post about it though). Mine was black bean with leftover antelope roast added into it. It looked awful but tasted very good. Believe me I make plenty of bombs here.
The bread looks wonderful. Are those regular black olives?
.-= Millie´s last blog post… Tuesday Twister October 6 =-.
I want some bread!
Wardeh,
I’ve found that, for my family’s taste preferences, when I’m making lacto-fermented recipes from Fallon’s Nourishing Traditions cookbook, I need to cut the amount of salt in HALF. I’ve never had any condiments spoil from the reduced salt.
I made your black bean chili over the weekend. I had been saving the recipe for when things cooled off a bit. The family loved it. We’ll be making it again sometime soon. Thanks!
.-= Bethany´s last blog post… Viola Ruffner Wanna-Be =-.
the bread sounds deelish!
.-= emily´s last blog post… secrets of a well-stocked pantry… plus local, real food deals and my lust for French culture! =-.
The kraut will taste salty until it’s finished fermenting. That takes a couple weeks. So don’t get discouraged if it’s too salty for you now. Once it’s done fermenting, it won’t taste as salty, but more sour.
.-= Marg´s last blog post… Fall on the farm =-.
Wardeh – do you have a step by step for the Sauerkraut?
And can you give more info on that device your using for air passage?
I thought Sauerkraut had to be weighted, but your not doing that, so can you expound on this?
Thanks,
-Jami