Mark Connolly moved to @Started two batches of jalapeño peppers from our garden fermenting this morning. One jar is whole peppers, the other is slices. Both have onion and garlic added as well. I probably ate too many slices while prepping the jar on the right 🤣🌶️
Not just fermentation today. I also got 15 jars of apple sauce made using the St. Lawrence apples from the tree in our yard. Still to come: more salsa using the peppers from our garden 😀🍎🌶️🍎
And back to fermenting with two jars of dilly beans 😀🫛🫛
Finally, for today, I have another batch of sauerkraut just started. This one contains carrots, though not many are visible in the photo. As always, for me, I can’t get enough moisture out of the cabbage by just pounding it. I’ve added brine to augment that. (Weights added after the photo to keep everything submerged in brine.)
And more! Here's what's probably the last batch of salsa for the season, as the garden hasn’t much left in it. We were lucky that the chilies we planted did better than expected, and I got to experiment with different proportions in a few recipes.
I just jarred this batch of sauerkraut that includes slices of carrot. Like the batch with apple slices that I made a little earlier, it's a subtly different flavour — and it’s delicious!
It's been a great year so far for variations on sauerkraut. Batches with slices of apple, habañeros, and carrots have all been a tasty success. 🍎🌶️🥕
And fermented peppers of various kinds have also turned out well. 🌶️🌶️
Oh, and salsa! 🌶️🍅
Megan Lynch (she/her)