Vanilla Extract

I love my vanilla.  I have been making my own vanilla for some time.  I dont know why I have not blogged about it before.

Before my favorite was Molina.  I use to live in AZ and it was easy to go down to Mexico and buy several bottles of Molina.

But then I discovered I could make my own vanilla extract at home.  I just fill up bottles with vodka and drop in my vanilla pods.  I put in two or three per pint.  I like it strong.  You can definitely use less.  Some people drop the pods straight into the vodka but I like these pretty little jars that fit nicely into my cabinet.

If stuff grosses you out sometimes then stop reading.  But if you are interested where some vanilla flavorings comes from, I will let you in on a little known secret.  It comes from a sac in the Beavers butt.  No kidding.  Honestly as gross as that is, I would rather have that then some artificial thing that is being produced.  If you would like to read about the Beaver butt thing, click here at One Green Planet.

Make Your Own Sauer Kraut

Since NY State is one of the largest suppliers of cabbage, I thought it was only fitting that I post about sauer kraut.  I have been wanting to make my own sauer kraut for so long.  Why didnt I?

One reason was that I was afraid my house would be filled with stinky cabbage.

Two, I thought it is too scary, I might give my family botulism.

Three, procrastination.

Finally, I overcame my hesitation and made it.  It wasn't the least bit stinky.  Keep that cabbage covered in its juices and there will be no botulism.  The part about procrastination, I just got over that.

In the end you will be rewarded with sauer kraut and its juices.  So good for you.  It will aid in digestion.  Thats the big thing right now, fermented stuff, isnt it?  

You might have seen on some blogs that doing them in mason jars is easy.  I tell you that I did not find it the least bit easy.  I initially placed the cabbage in mason jars.  I did let the gas out periodically but what I found is that the brine was pushing out of the jars on its own. I lost a lot of necessary juice.

It was also really hard to weight it or push it down in mason jars.  I eventually transferred all but half to a crock.  The other half was not under the brine for a couple days.  It just wasn't worth risking it.  I used that jar as a wait for the remainder of the time. 

So my advice to you is to do it in a crock.  So much easier!

Sauerkraut
My version printable found here.
Making sauerkraut takes 1 to four weeks.
Initially when I was waiting for the salt to pull the water out of the cabbage I put it all in my Crockpot.  It was perfect for the job initially. I flipped the crock lid upside down and put a weight on it.  I used my flour canister.

Equipment Needed
crock
a plate or something that is non reactive that you can place weights on for the top of the sauerkraut
a weight to keep the plate submerged

5 pounds cabbage
3 tablespoons sea salt

-Chop or grate cabbage, finely or coarsely.  Sprinkle salt on the cabbage, tossing it in. The salt pulls water out of the cabbage and this creates the brine in which the cabbage can ferment and sour without rotting.

-Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists. This pressure packs the kraut tight and helps force water out of the cabbage.

-Cover the cabbage with a plate or some other lid that fits snugly inside the crock. Place a clean weight on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. This can take up to about 24 hours.

-Leave in a cool place to ferment or you can keep it in the kitchen (away from heat sources or sunny windows).  

Links to information on making sauer kraut:

Wild Fermentation
The Kitchn:  Making Sauerkraut

Vegetable Bouillon

Massive gardening over here at my place.  I planted some echinacea, my garden; tomatoes, basil, eggplant, Italian Pole beans, kale, dill, mint (in a pot), jalapenos, moved some hostas out of the blistering sun, and planted gerber daisies in their stead so my lavender can begin to take over the area.  Whawhoo!  I feel so accomplished.  At this very moment it is raining and I couldn't be happier.  My garden needs it.

At my local farmers market I have noticed a definite change in the amount of people going there.  I use to be able to get a parking spot on a Thursday- no problem.  Now I have to get there earlier.  I am glad to see more people buying local produce.  But I hope they are aware that about half the farmers there right now are actually vendors from the local produce warehouses.  Right now it's pretty obvious who the locals are. They are the ones with only what is in season.  At harvest time it's not so easy to tell.

This is a great way to preserve some veggies for soups.  I froze mine in small quantities but you certainly can make it like this recipe or this recipe and keep it in the fridge.  I just couldn't see putting that much salt in when I could use my freezer. 

Vegetable Bouillon Cubes
Mix it up with whatever you have on hand.  The following is what I used.

4 large carrots
5 stalks celery
1 onion
5 garlic cloves
6 big sun dried tomatoes (not in oil)
1 cup parsley
1 tablespoon kosher salt
10 peppercorns

In a food processor place garlic, peppercorns and parsley.  Pulse until minced.  Add the remainder of the ingredients, process until paste forms.  Spoon into small plastic containers or into ice cube trays, freeze and transfer to a freezer safe bag.

How nice to have a quick vegetable broth that doesn't take up a lot of space in your freezer.  Start your water boiling and add your bouillon cube and whatever else your going to use to make your soup.