Seasonal Ferments We are Creating for our Member Shares
We love all the gifts of creation growing in our local gardens this time of year and we love tasting the goodness that grows even more with the process of fermentation.
A friend who works part time with the University of Kentucky's Community Supported Agriculture farms and projects asked if we wanted some of the Napa cabbage, green onions and Hukerei turnips that were in abundance beyond their CSA and farm stand market sales. We said yes!
Those Hukerei turnips are amazing treats - juicy, crisp, and slightly sweet. We decided to create a simple ferment with a salt brine to highlight their flavor.
We are super excited to return to a ferment we made last year with Napa cabbage called Baek or white kimchi. It is called white kimchi because it lacks the red color and spice from the red chili or gochugaru which we take as characteristic of kimchi. But actually, some historians suggest that white or Baek Kimchi is an older method of making kimchi that predates the importing of red chilis to Korea. A Baek Kimchi is a very short ferment and is not intended to stay around long, but to be consumed quickly after just a few days of fermenting. It can be eaten as a side dish (banchan) or on top of a bowl of rice. The sweet taste of the Napa cabbage really comes through without the overpowering red spice of pepper and is lovely along with the sour and salty notes created from a short ferment.
While making 12 gallons of our regular offering of Sunny Kraut, we decided to save all those pineapple skins to throw into some water with piloncillo and cinnamon to ferment a few days to make that tasty traditional Mexican fermented beverage called Tepache. This is an ancient pre-hispanic fermented drink that is full of health benefits beyond just lactobacillus.
And we finally got started with our first batch of Fire Cider which is not created through a fermentation process, but does include apple cider vinegar (fermented cider) along with the brines of our fermentations. This batch includes the brine from our spicy mustard. It is so delicious and full of health benefits. We have added lots of other herbs and vegetables to this brew to marinate for 3-4 weeks for their health benefits – horseradish, turmeric, ginger, cinnamon, garlic, daikon, red peppers, onion, and orange.
These special seasonal ferments are made largely for our monthly Membership Shares. If you are interested in a monthly share, we have two options for you - a small share for $30 and a large share for $50. You will receive not only your favorite regular krauts and kimchis but also, special ferments made as small batches. This includes fermented hot sauces, mustards, and pastes along with ferments like these Hakurei turnips and the White Kimchi. You can return to the home page and click "subscribe" to see more details on how to sign up for this. Also, feel free to email us to ask questions.
email: counterculture.ky@gmail.com
