fermented: Autumn Harvest Fruit Scrap Vinegar ~ with grapes, apples, blackberries, and pears!

oh! The kitchen is alive and vibrating with bounty at harvest time! I feel so fortunate to have arrived in Oregon at this time of year. As soon as we plopped the moving boxes in the middle of the room and assembled the bed, the pots and crocks and kettles have been a-bubbling and brewing ever since. Abundance. Vitality found at the end of a wooden spatula shared with friends.

I started a post weeks ago which attempted to quickly run through all the fermented preservation I've been up to, but guess what? I'm too busy preserving! :-) Many are clearly experiments. A few are clearly delicious. That brings me to quite possibly my favorite ferment, besides just good ol' plain ol' cabbage sauerkraut: fruit scrap vinegar. With Mother Nature, truly there is no "waste." That's what I love about making vinegar from fruit scraps: the parts that would usually get tossed to the compost pile have one more step of utility to us first. I have realized this is my passion ~ making useful beautiful things out of stuff that most people in our culture nowadays consider "waste." I make clothing and other useful items from second hand fabric (if only I could unearth the machine from the boxes!), make broth from onion peels, carrot stubs, etc., and bones (which I by no means consider scrap, but instead highly valuable, however most Americans do consider these rubbish). And vinegar from fruit scraps! Ding ding ding! I win!

Ha ha. Well, it's obvious I'm passionate. ;-)

I'm thrilled to be transplanted from the city to the country. And thrilled that we have overflowing fruits for the taking right here on the rental property. This vinegar exemplifies that sweet harvest with apple, pear, blackberry and concord grape! If I had thought to add wild rose hip (oo! that's an idea!), it would almost be showing off. Though I have made luscious fruit scrap vinegars in the past ~ Rainier cherry, and ripest Kashiwase Farm nectarine from Bay Area farmers' markets come to mind, this is the most beautiful fruit scrap vinegar I may ever assemble. I mean. Just look at it.

sweet and ripe apple, pear, blackberry, and concord grape fruit scrap vinegar peeks out from its bonnet.

This is a gallon jar, by the way.

I got the idea originally from everyone's favorite Fermentation Guru-Nextdoor, Sandor Katz (featured prominently to the right), in his must-have Wild Fermentation, with the ratio for added sugar to water being 1/4 cup sugar to 1 quart water. In the past I have tried honey, and Sucanat, and probably organic white sugar. Right now I'm using some organic palm sugar that I hoarded away years ago and have since never touched. One of the things I appreciate about Sandor and his truth of fermentation is ~ use what you have, and what motivates you. The "recipes" are mostly just guidelines; you can use your imagination and what's around you to fill in the rest.

Fruit Scrap Vinegar

~Pile the fruit scraps in a clean glass vessel (I give it a good scrubbing and then fill it with boiling water beforehand, which I pour out after a few minutes).

~Fill up the empty space with the sugar water.

~Cover with a clean towel or napkin secured with a rubberband to keep the flies away.

~Let sit until the water is sufficiently cloudy ~ a week or more.

~Then strain out the solids for the compost, and pour the liquid back into the well-ventilated vessel and re-cover.

~Let it sit till the smell turns from sweet to vinegar-y.

A cloudy or fuzzy membrane might form over the top. That's ok; just use a spoon to pull it off.

This vinegar can be used in any way that you use other tasty vinegars ~ in cooking, on salads, and even just to drink, like a tasty kombucha. Yum!

Toddler Favorites: Popsicles!

you can't see as well what she's eating in this photo, but I thought it was cute anyway.

It is HOT here in Sacramento! The only way to get any nourishment into a tiny tummy (or a grown-up one, for that matter!) is to make sure it's something COLD!

The popsicles I've been making are essentially a frozen smoothie. They are so easy, and ~ as always ~ nutrient-dense. A treat for the whole body that mom can feel good about, even if she ends up serving the whole batch in one day. ;-)

a banana popsicle that is not crayola yellow?!

my daughter still loves it.

This is the second batch that I have made with a very jury-rigged popsicle "mold" and handles. I don't want to buy plastic, and I haven't felt the absolute necessity to invest in the stainless steel version. Laugh at its ghetto-fabulousness as I have (no, really ~ go ahead; I'll wait), but: it works for now.

I just:

-pour the blended smoothie into a parchment paper-lined baking dish

-place spoons in line for approximate sizing of pops

-place carefully (and as levelly as possible) in the freezer

-curse internally when all of the spoons shift as the mixture sloshes around and I have to re-place them, then

-wait a few hours.

-Take the whole thing out when properly frozen

-run the pan under warm water for a moment to get the paper away from the dish, and then

-slice with a big (non-oniony!) knife. (Run knife under warm water for extra help.)

-I then put the whole thing back in the freezer (after we help ourselves to a few) for later.

Here are two variations on the idea that have had rave results from child and adult alike.

Melon Monkey Popsicle

1/2 can whole fat coconut milk

3/4 an average-size ripe melon ~ I used Galia

1/2 a ripe banana

2 pastured egg yolks (from a farm you trust)

a pinch of sea salt

2 tbsp melted coconut oil (at these temps, I didn't even have to put it on the stove; it was liquid in the jar!)

Blend all ingredients except coconut oil in the blender. Right before you're done, add the oil while the blender is on. Pour into the popsicle mold of your choosing and freeze to perfection!

Note: I used a 9x13 dish for this one, then decided to use a smaller, square "brownie" pan for the next batch. The second round were thicker, but also, I didn't have quite as much "popsicle batter" to begin with.

Strawberry Cream Popsicle

1/2 can whole fat coconut milk

1/2 cup whole raw milk (from a farm you trust)

1/2 a pint of juicy ripe strawberries

a pinch of sea salt

2 tbsp melted coconut oil

2 tbsp melted grassfed butter

a drizzle (maybe a tsp) of local raw honey

a few more juicy ripe strawberries, chopped small

Blend all ingredients through sea salt, then add the melted fats and honey while the blender's running. Pour the mixture into your desired popsicle mold, and then sprinkle the chopped strawberries around. Freeze to perfection. Devour after playing on a hot day!

Toddler Favorites: Lacto-fermented Apple Butter

End of the season for cellar apples. That means it's time to make more apple butter! I wasn't sure if it was going to happen, shopping at the co-op as opposed to farmers' markets, but it did: discounted apples. I bought two produce bags full of ripe pink lady apples. When I told Anjali what they were for, she wanted to make apple butter immediately! We quartered and cored them, then baked them till soft and dried out a little. I used that handy handheld mixer to blend them. We baked enough to fill a large mixing bowl (even after somebody kept sneaking several apples' worth of pieces throughout the day!). I'll use these guidelines again this year, and hopefully will be able to give you better measurements this time around. Sadly we're on our way back to Kentucky today for the funeral of my "papaw." :-( When we return, the pureed applesauce will be waiting in the fridge for us to ferment into apple butter!
Anjali loves this stuff. To get those good fats into her, and to balance out the sugar, I gently melt a few pats of butter to mix in with hers. She could eat a whole jar in one sitting.

A secret: recently, Anjali has stopped liking the taste of cod liver oil. She used to gulp it down (believe it or not), and I'd have to "cut her off!" I noticed her immune system seemed to be missing the daily dose of this sacred food; she came down with several bugs this cold season, whereas before she had had *maybe* one cold. So I have been giving her CLO in a teaspoon of apple butter ( we use the traditionally-crafted fermented CLO from these guys: http://www.greenpasture.org/public/Home/index.cfm ). I'm not *sneaking* it - she knows it's in there, she just doesn't mind because of the apple butter. If that's all it takes: bring on the apple butter!

Later edition: Well, after a tiny apple fairy nibbled on the apples over the course of a few days while I got around to draining yogurt for whey, I only ended up with enough apple sauce to make a quart and a half of apple butter! So I can't give you any new information on the recipe. But I did use the recipe sited above. I added cinnamon and a couple cloves to each jar. :-)

Toddler Favorite: Smoothies

I find it challenging ~ both practically and for my ego ~ to cook for a toddler. Something she devours and asks for seconds and thirds of one day is something she might not have any interest in the next time I prepare it. I try not to take it personally or let it frustrate me; it is what it is. But when she does like something more than once, you know I'm writing it down!

Smoothies are one of those items. Like a milkshake with some extra nourishment tucked in, who doesn't like a smoothie? The fun thing about eating the way we do is, you don't have to fake a smile and pretend it's as tasty as it is good for you ~ it is tasty! For kid and adult alike. And so satisfying.

If you're not used to eating full-fat foods, you could definitely take this smoothie by sips and not gulps; it is dense. Pay no heed to the low-fat propaganda! Feed your growing child (and yourself!) real food and reap the rewards of real health. If dairy is a challenge for you, or you don't have access to raw milk, full-fat coconut milk with a little filtered water works deliciously, too.

Last night Anjali, age 2.5, said as she licked her lips from a second serving of this smoothie, "Smoovie's my favorite!" I took note.

Anjali's Favorite Smoothie

enough for several toddler servings which can be kept in the fridge for a day if necessary

3/4 cup raw whole milk from a farm you trust

1/4 cup plain whole milk yogurt

1 pastured egg yolk

1/3 a ripe banana*

a dash of vanilla

a pinch of sea salt

1 tablespoon butter

1 tablespoon coconut oil

~I don't use measurements, but just eyeball quantities as I place all the ingredients except the fats into a wide-mouth pint jar.

~Then I gently melt the butter and coconut oil on low.

~While that's melting I use my immersion blender to mix the ingredients in the jar. (I use my handheld blender almost daily. I found it for $9 at a thrift store, but knowing I use it this much I would be willing to pay much more for the next one ~ hopefully second-hand, as well! ~ when mine finally wears out.)

~With the blender going, I slowly pour the melted fats in and whip till frothy.

Right now I don't add anything frozen. But I bet as the weather warms some frozen fruit will be a welcome addition. You can let your imagination go for additions and variations on this. Cinnamon, carob powder, other fruit, nut butters made from soaked nuts ~ all are fair game.

Anjali and I share this smoothie. It is too heavy for me in the morning, but in the afternoon it is a nice filling snack for that difficult transition time (for me) from afternoon to evening.

Anjali likes it any time of day or night.

*Organic ripe bananas are a non-local treat I have embraced for my daughter now that we shop at a co-op instead of exclusively at farmers' markets. Best to eat them with some good fat; they are really sugary.

Raisin-Coconut Balls

not too pretty ~ these'll do just fine. ; )

Out of necessity, I've created a variation on the Date Balls with Toasted Coconut recipe. We are simultaneously packing to move to Sacramento, and packing for an extended-family vacation to Maui! We always travel with our own food, to avoid having to eat garbage while in flight. This usually consists of raw cheese, hard-cooked eggs, some hearty bread, and butter, and hopefully something sweet, like fruit or Coconut Dateballs. In an effort to simplify, I decided to skip making snacks for the trip and just buy some. So I stopped in at Cafe Gratitude, right up the street, to get a few of their yummy green energy balls. Sweetened with dried fruits, studded with nuts and seeds, and tinted with spirulina powder, Mommy and Anjali have enjoyed these occasionally as a treat. Well, they stopped carrying them!
So I quickly walked home and searched the cupboard to see what I could come up with in a hurry. Here's what it is:

Raisin Coconut Balls
3 handfuls of raisins
Maybe 10 leftover dried cranberries
1 cup coconut butter, softened by the sun
About 1/2 cup toasted coconut flakes, ground in coffee grinder
1/4 tsp seasalt
A generous sprinkling of sesame seeds
A handful of sunflower seeds
2 tbsp softened butter
1 tsp+ Vitamineral Green* powder

I mixed all ingredients in the food processor at once, scooped them out onto a cookie sheet using a teaspoon measure, and just shaped the blobs enough so that they won't fall apart when picked up. The cookie sheet went into the freezer, and I'll scoop some out into a container as we leave for the airport in the morning!
I have learned that, refreshingly, children do not exhibit that Puritanical determination I have cultivated to eat something "just because it's good for me," even if I don't like it. ; ) So I only added a bit of the green powder - enough to darken the mixture, and a small enough amount that, when tasting it, Anjali asked for more.
It is inspiring for me to have variations that work, as I rarely make something exactly the same twice.

* This is from a vegan company and website. Though I don't recommend a vegan diet, I think this is the best green powder around.

Date Balls with Toasted Coconut

This is my interpretation of my good friend Jessica Prentice's recipe, from her book Full Moon Feast ~ truly one of the most influential books of my life.

These date balls are delicious ~ sweet enough for my sweet-toothed toddler to ask for more, but not too sweet for Mommy to eat, or feel bad about giving to Baby. They are yummy and satisfying ~ the perfect nourishing snack with plenty of good fat. And so simple to make.

The main ingredient is coconut butter, which usually can be found in the Raw section of natural foods stores. When I first discovered this magical substance (similar to almond butter only made out of coconut meat...!), I hid it in the back of the cabinet and ate the whole jar, spoonful-by-spoonful! It is so rich, creamy, and flavorful.

(yes; i label containers. with hearts..)

Date Balls with Toasted Coconut

16 small dates, pitted (maybe 10+ Medjools)

1 cup coconut butter, softened

1/4 tsp sea salt

1.5 tbsp butter and

1.5 tbsp coconut oil, melted

2/3 cup unsweetened coconut flakes, toasted, then ground in a coffee mill

It's easier to use the coconut butter if you first warm it by placing the jar in a pot with a few inches of water and heating it on low for a while. So do that first. Pit dates and pulse in a food processor a few spins. Then add the softened coconut butter and sea salt. Melt the fats and pour them in while the processor is running. Toast the coconut flakes in a dry skillet on low heat, stirring often, till they are golden brown. Then pulse them a few times in a clean coffee/spice grinder. This helps the texture of the date balls. Gradually add toasted flakes to the coconut date mixture until it is well blended and smooth.

I use a teaspoon to measure out the balls ~ this is a perfect toddler-sized portion. I roll them in my hands a few times until they are relatively round, and place them on a parchment-lined cookie sheet. I slide this into the freezer for a little bit (maybe an hour) to get them firm, then spatula the date balls off the sheet into a pint jar. Keep them refrigerated, as they will soften if left out (or in a toddler's fist too long).

These are a wholesome treat for all ages.

I won't tell if you don't share any with a toddler. ;-)

fermented: carrots, and fruit-scrap vinegars

I hadn't fermented any veggies in a while. Inspired by my roommie, Austin, who was fermenting something nearly every time he went to the farmers' market there for a while (!), I did a veggie ferment in brine. This kind of ferment is so easy, because you don't even have to do any chopping. Simply fill the jar with whole veggies, then top off with seasalted water. For the half-gallon jar I filled, I used between 2-3 tablespoons of seasalt. More for hot weather, less for cold. My mix was mainly tiny carrots, with whole cloves of garlic, grated as well as sliced ginger, and then a large handful of sea veggies (they were called "sea crunchies", but were no longer crunchy, so I added them in; I don't know their official name. I love seaweeds and they are soooo nutrient-dense. A bonus. I covered the jar with a cloth and secured it with a tie to keep out bugs. It sat in a cool room (which would be any room in our house this "summer"!) for over a month. A thick, smelly, furry layer of mold developed on top that would have deterred a novice. I, being a seasoned veggie fermenter at this point ;-), pulled this layer off with a spoon very easily. Underneath, the garlicky brine smelled appetizing. A layer of carrots at the top was off-color and mushy. Below that, the carrots were crisp and pleasantly flavorful. The overarching flavor of this ferment is garlic, with not even a hint of ginger! Oh, well.

"Garlicky Sea Carrots" in pint and quart jars, ready to eat

A ferment I have been looking forward to all year is fruit-scrap vinegar ~ the recipe for which I read in Wild Fermentation (one of my favorite books of all time). I discovered it last year when we were gifted FIVE WHOLE GALLONS of tasty cherries, and I didn't want to waste a single one! It's so easy, and it utilizes bruised fruits, and pits. So it's a delicious way to savor every morsel of the ripe, luscious summer fruit bounty! This year the only thing I did with our backyard plums is make vinegar with them. The last two years I tried to make jam, ended up using way too much sugar to balance their bitter tang, and ended up not eating it because we just don't eat sweet stuff. So = a waste. This season I gathered a large mixing bowl of fruit off the ground, after the squirrels and birds had had their fill, and made vinegar. We all win! : )

I also bought a huge bag of nectarine "seconds" at our favorite nectarine vendor ~ Kashiwase Farms (We are so spoiled by nectarines around here!!! They are sweeter than candy, before they even get soft. Incredible!). I sliced up all the fruits to eat out of hand, while piling a mixing bowl high with the bruised pieces and pits. Then I made vinegar. Have I mentioned I love how easy fermenting can be? Well, all you need to do to make phenomenally flavorful, gift-worthy "gourmet" vinegar is to dissolve 1/4 cup sugar (I use organic Sucanat/Rapadura, which is dehydrated cane juice) per quart of filtered water and cover the fruit ~ any organic fruit scraps will do. Cover it with a secured napkin to keep away the fruit flies that will be tempted and pesterful. Give it a nudge to stir it up occasionally. Let it sit for a week or more, until the liquid gets thick with color. Then strain out the solids and let it turn for a few weeks. First it will smell sweet, then like alcohol, then like vinegar. This is an aerobic process, so a wide-mouth vessel is best ~ for big batches I like to use pyrex mixing bowls, or wide-mouth canning jars for smaller ones. It's also important to use glass because of the acidity of the vinegar (as opposed to metal). Once it smells and tastes sufficiently vinegar-y, pour it into the attractive vessels of your choice and enjoy any way you would a tasty sweet vinegar.

Summer Veggie Lovin': Fresh Salsas

Summer is such a fun and easy time to prepare meals. All the bright, colorful produce demands to be eaten immediately, without much work at all. I have been loving salads. Some days I have some form of salad with breakfast, lunch, and dinner! And lately I have been mixing up what I call "salsas" for a fun salad concoction. I chop up veggies, add some olive oil and (usually red wine) vinegar or citrus (lemon or lime) juice, seasalt, toss them together, and then put them on top of a bed of good lettuce (my favorite is Little Gem from Blue Heron Farm!). Another way I've served these salsas is mixed with a pasta (Tinkyada rice pasta), or grain ~ such as brown rice or quinoa, or a combination! It also works on top of scrambled eggs. I love fresh veggies for breakfast (this morning I sauteed a handful of chopped dandelion greens with sliced garlic, added that to eggs, then topped it with leftover salsa ~ so good).

cherry tomato, Armenian cucumber, snipped basil, and red pepper flakes

Here's a list of ingredients from concoctions I've made just in the past few days:

Barely-cooked corn fresh from the cob

Cherry tomatoes sliced in half (this is my favorite way to eat tomatoes right now

~ neat and easy)

A beefy heirloom tomato, diced

fresh-pressed garlic (I put this is almost everything)

basil leaves snipped with scissors

cilantro snipped with scissors

fresh oregano, minced

Armenian cucumber, sliced into rounds, then quartered

young (small) yellow squash or zucchini, sliced into rounds and quartered

Kalamata olives, pitted and chopped

green beans, sauteed

avocado, diced

Sample Combinations:

Barely-cooked corn fresh from the cob

Cherry tomatoes sliced in half

basil leaves snipped with scissors

red wine vinegar

Kalamata olives, pitted and chopped

Armenian cucumber, sliced into rounds, then quartered

fresh oregano, minced

balsamic vinegar

Barely-cooked corn fresh from the cob

Cherry tomatoes sliced in half

avocado, diced

cilantro snipped with scissors

lime juice

young (small) yellow squash or zucchini, sliced into rounds and quartered

A beefy heirloom tomato, diced

green beans, sauteed

fresh-pressed garlic

A later edition:

Ooo!! A new combination!

diced ripe cantaloupe (yuuuummm!)

Armenian cucumber rounds, quartered

snipped basil

olive oil and seasalt

crumbled feta

Delicious!!!!

Strawberry Clafoutis

When we got back from vacation, the strawberries were weighing down their stems. Huge, red, fragrant strawberries calling out to me from across the garden. There were enough ripe for me to pick six of them right then, and still leave many to ripen to perfection on the stems. Heart-pumping, for this amateur gardener! Though they were luscious enough to eat immediately, I actually had enough to make a recipe!

With the Nourished Kitchen's Blueberry Clafoutis fresh in my web-browsing memory, I headed to the kitchen.

Don't let the French name intimidate you. This is a very simple custard that is so easy to make. It seems like a treat or even a dessert, but with the cream and eggs, it's nourishing enough to be a filling breakfast (though very difficult to share... ;-). Drizzle with a little extra cream, or, to take it the next level ~ brunch with friends or dessert, pile fresh-whipped cream on top.

Strawberry Clafoutis ~ for 2 or 3

(using strawberries and eggs from our own backyard. that feels really cool. :-)

With ingredients like these, how can you go wrong?!

Preheat oven to 350.

Grease a baking dish or pie pan with lots of butter.

Arrange artfully in the dish:

about 2 cups ripe strawberries, halved, then sliced

Whisk together:

1 cup heavy whipping cream

whole milk to thin the batter, as needed ~ it should be like crepe batter: thin.

3 pastured eggs

1/3 cup sprouted spelt flour

1 tbsp arrowroot powder

2-3 tbsp sucanat

1/4 tsp seasalt

1/2 tsp vanilla

Pour to cover strawberries.

Bake till golden and crisp around the edge, firm in the center ~ how long depends on the size of the dish; ours took about 30 minutes.

Devour.

(I rarely include photos of finished foods. A) because I am busy eating, and B) because I don't like how the photos usually come out. This one is passable; I like the arrangement of the strawberry slices most.)

Organic dairy is recommended;

from a local, small dairy's better;

raw is best! :-)

Addicted

I have heard that a person can be called "addicted" when they want not just any drug, but a particular one, and not taken just any way, but a very certain way. Well very urgently I have become addicted .

I need cherries. Not just any cherry ~ I need Bing cherries; don't give me Rainier or even Brooks. Bing cherries from Kashiwase Farm at the farmers' markets. I need them three times a week. And if there is a pound bag in the shopping basket as I'm leaving the Kashiwase stand, half the cherries could be gone by the time I make it home. I can't stop myself. I eat one right after another.

What am I doing typing? There are still a few left in the bowl from our trip to the market last night! I'll seek treatment if I fight Anjali for the last one...! ;-)

Lacto-Fermented Apple Butter

Continuing the theme of preserving as many different kinds of produce as I can this year, I made lacto-fermented apple butter. Lacto-fermenting is so easy and delicious! Most every time, I am struck by the simplicity of preparation and yumminess of results! Now, this is different than lacto-fermenting sauerkraut; whereas sauerkraut ferments and mellows for up to six weeks, this apple butter only sat out at room temperature for a few days. I wasn't sure what kind of a fermented *tang* it would have. As of yet - not much. Just a flavorful apple spread that has the benefits of lacto-fermentation for preservation as well as nutrition. I imagine if it lasts long enough in the fridge (which I doubt! - we are devouring it!), it will acquire more of a kick as time passes. I used the recipe in Nourishing Traditions. It calls for dried apples that have been re-hydrated, I think for intensity of flavor compared to water content. However, I baked fresh apples, uncovering them in the end to dry them out so that they are marvelously flavorful. The recipe also calls for more honey, but these apples are so sweet and good as-is, I wanted to add as little as I could get away with. The whole household is pleased with the results.

We got a huge bag of "cosmetically challenged" apples at the farmers' market from the end of the cellar-apple season - there ended up being a lot of Fujis. So I froze some after baking, and made a quart-plus of apple butter with the rest. We wish I'd made more!

Lacto-fermented Apple Butter
- a quart-plus (wish I could tell you how many apples, but you'll
have to figure it out for yourself...)

Bake, covered, at 400:
Apples- quartered and cored - not peeled
Once they are soft, take off the lid and bake another 15 mins, then
turn off the oven and let them sit until their edges are browned and
crisp (this is usually just me forgetting about them...).

Blend cooled apples in a food processor with:
1/4 cup of whey - drained from plain, live-active organic yogurt
1 tbsp seasalt
1.5 tbsp raw honey

Pour into a clean jar and cover with a sterile lid.
Let sit at room temperature for 3 days, then refrigerate.
Will last 2-3 months.
You might as well go ahead and plan to make more than one batch...!

Preserving Lemons

We ~ Anjali and I (!) ~ lacto-fermented the season's lemons following the recipe in Nourishing Traditions. It uses cinnamon sticks, sea salt, and whey, plus some added lemon juice. They should be ready to enjoy in a few weeks. I have a goal ~ with the inspiration and motivation of my fine housemate, Austin ~ of preserving as many different fruits and veggies as I can this year. It's fun, easy, and delicious. Why not give it a shot. I have been re-perusing Wild Fermentation to further fan my fermentation fire!

Wassail Kraut

Made by Ciara, Austin, and me, the mind behind the spice mix in this recipe is all Ciara ~ a ferment master who earned her title from many a Friday fermenting at Three Stone Hearth kitchen! We put it in the crock yesterday, and it should be close to ready right around Christmas. Probably perfect by New Year!

7 decent-sized heads of cabbage ~ 5 green, 2 purple

2 apples ~ preferably crisp and tart, like pink lady

1/4 cup, plus 2 T coarse sea salt

2 T whole coriander seeds

1 t whole cloves

1 t cardamom seeds, taken from the pods, but not ground

6 cinnamon sticks

Quarter the cabbages and core them. Shred. Massage with salt (to taste. It should taste salty.) until the leaves start to lose their stiffness and liquid collects in the bottom of the bowl. Core the apples and slice thin. Toast the coriander, cloves, and cardamom. Mix the apple and spices in with the cabbage, attempting not to break or mush the apples. Pack into a clean crock or jar, with a weight, so that the liquid rises an inch above the vegetable matter.

Open for the holidays and share with loved ones!

Apples for Anjali

Fuji.

bake, covered.

puree.

fill ice cube trays.

pop out and

store in freezer bags.

pull out individual cubes

thaw to serve,

or leave frozen for teething.