Images from Dixon Hill

 

 

 

COPYRIGHT

 

All content of this website, including text, images and music, is

© Dixon Hill 2010 and cannot be reproduced without permission. 

If you'd like to feature my work and link back to this site, then please feel free to contact me. 

Dixon Hill Girl Twitters

 

 

SUBSCRIBE

 

Yippee!!!  Dixon Hill Diary finally has an RSS feed.  If you want to be notified each time a new post goes up here, just hit the little Subscribe button to the left of this message.  If you can't see the button, click onto the home page (Dixon Hill Diary in the navigation bar above left) and it will magically appear!

 

 

 PLEASE SUPPORT

 

 

 

 

The Gärtopf

 

I have a new toy! A fermenting crock pot! I’ve been wanting one of these for a while.

 

For those who are looking mystified, the Gärtopf is for making sauerkraut - nice, healthy, unpasteurised sauerkraut with all the beneficial bacteria intact.

 

My first batch is already fermenting. Into the pot went two heads of red cabbage, an apple and a few pieces of kombu (seaweed). In two or three weeks time, out should come several jars worth of delicious fermented veggies.

 

So now I just have to be patient and resist the urge to sneak a peak inside that hugely heavy earthenware pot. Mustn’t break the airtight seal at any cost. Oh, no. I’ve got to sit tight, stare at it lots…..and wait and see.

 

I’ll keep you posted.
Posted on 26 January, 2010
|
Comment On This Post
5 comments :
1
Posted on 27 January, 2010 by vivienne
do keep us posted! i'd totally be excited to have one of those too!
2
Posted on 27 January, 2010 by MarySunshine
hmmm, I like a good tangy kraut...don't think too many Germans, Czechs, Austrians and Poles had access to seaweed to put in there (and thankfully so- says this landlocked Texan!) root veggies, sure...salt Yes...apple sounds good, but seaweed? Keep us posted Helen. And DON"T PEEK. That part would kill me...or i'd put it away in a closet or a shed so as not to think about it and so resist temptation, but then I'd forget where I had stashed it and it would explode some night and scare the heebee jeebees out of me! I wish you well.
3
Posted on 27 January, 2010 by Dixon Hill Girl
Teehee! You'll be relieved to know, Mary, that - though I do eat seaweed on a daily basis (dulse, mostly) - in this instance, the seaweed is discarded once the fermenting process is done. It's just there to lend a saltiness to the sauerkraut without actually adding salt - if you get what I mean.
4
Posted on 28 January, 2010 by MarySunshine
Ah, HA! I knew you were other worldly Helen....you are a Mermaid!...eating seaweed daily... herrumph! Seaweed is for merfolk and turtles. SALT, however, is a perfectly respectable spice and salty... and is a transitional food- or perhaps an amphibious food- for it spends half its life IN water, and the other half drying OUT. :-) If I opened that crock and saw the seaweed, I'd think for sure the cabbage had started to spoil like forgotten lettuce in the bottom back of the fridge after a few months and would throw the lot out. (not that that has ever happened to ME, personally, in my fridge, of course.) Good luck with your Kraut a la Neptune or is Sushi Kale the better moniker? ttfn.
5
Posted on 30 January, 2010 by ali
oh i can't wait to hear how it turns out! sounds so yummy. i would love to try this too!
 

Make A Comment:

Your Name:

Characters left: 5000