Kraut fail

Somehow, I grew up not liking sauerkraut. I'm still not a fan of the straight up kraut, but one of the local krauteries (kraut peddlers? artisan kraut monger?) does this carrot/cabbage/mustard seed kraut which is fabulous. See the beautiful sandwich for more.

But I discovered a couple of weeks ago that they've stopped making it, at least for awhile, since they're focused on more seasonal things. Which leaves me no choice but to figure out how to make it myself.

I've resisted fermenting my own food, because I'm an absent minded cook most of the time, and fermentation seems more on the science than the art side of the fence. However, necessity is the mother of invention. Or hopefully, the mother of paying attention and trying til it goes right.

First try: I had some brine from the last batch of stuff I bought from the market, so I took a basic kraut recipe with cabbage and carrots, and added the brine. And then I stuck a lid on it. (Absent minded cook - I did read the recipe, but not closely enough, apparently.) Figured out my mistake about two days later. I'm not sure if that's what the problem was with this batch, or it was the leftover brine. After a week, it's not scary looking or anything - just smells a bit off. So into the garbage, and onto the second try.

Fingers crossed.

Next time, I'll read the recipe more carefully.

It started off so well.

Peach Jam!

I finally picked up peaches from the farmers market to make and can jam this week. Sure, I've been buying peaches pretty much every week this season, but they've been too good for breakfast and snacks and dinner. So I haven't gotten around to making jam yet. Usually by this time of summer, I've put up jar after jar of blackberries, strawberries, blueberries and peaches. This year? The blackberries are in the freezer, I did manage to get a few jars of blueberries in, but no strawberries at all this year. And now I'm running behind on peaches.

A couple of weeks ago, I attended a demonstration and book signing with Marisa McClellan of Food in Jars. I tend to can like I'm the food supply depot for a small army, so it was a switch for me to think a few jars at a time is really okay. Marisa made an amazing Italian plum with vanilla jam. Two jars: start to finish it was less than an hour.

Cue the inspiration (not so much the time, but that's another story). I've done the plum jam, a tomato jam (which is also another story) and tonight I did two peach jams (pages 60 and 61 in Preserving by the Pint). Another tip from Marissa is that you can make small batches of jam in a large skillet, instead of a massive pot. And that made all the difference in my night: dishes, heat, stove top space.

I'm already planning a second batch of the peach jam with sriracha for gifts.