I have played around at canning and fermenting in the past. I would love to try making my own fruit wine. However, so far all I have made was a single batch of delicious caraway spiced sauerkraut! In fact I am still eating it this winter! I am lucky in that no one else in the family so far it quite as excited as I am about it. My youngest, at 2, thinks anything Mommy is eating must be good so I do have to share with her.
This year I want to get into fermenting in a big way. I would love some naturally fermented dill pickles, pickled beets, kimchi, homemade rootbeer or ginger beer, pickled carrots, and oh how the list goes on. I dream of trying out new combinations! Fermented radishes....combined with? Fennel....fermented with? I love the idea of creating both new flavors and beneficial effects with fermenting. I would like to try making watermelon pickles this year also!
I have mentioned in earlier blogs that I want to improve on the preserving of our harvest this year. This includes storing carrots and other root veggies in buckets of sand. I do not have the ability to create a root cellar at this time and because we garden in the park we cannot store things in the garden. What strategies work well for you? This is something I could really benefit learning more about.
I would also like to let some crops go to seed both for sprouting and for seed saving reasons. I wonder how many radishes I would need to let go to seed to be able to sprout some? I am sure we could grow plenty of sunflower seeds for sprouting but I wonder if the season is long enough to get broccoli seed? So much to learn this year. This is why I love gardening...there is always more to learn!
You can store carrots in sand?! I don't have a place for a root cellar either but would love to know other method.
ReplyDeleteI have done pickled watermelon rind from the Ball Blue Book. Maybe you need thick skinned watermelon because mine seemed to have far too much liquid.