Preserving Food without Freezing or Canning by Deborah Madison

Author:Deborah Madison [Madison, Deborah]
Language: eng
Format: epub
ISBN: 9781603581790
Publisher: Chelsea Green Publishing
Published: 2011-01-30T22:00:00+00:00

VEGETABLE MEDLEYS

Coleslaw in Jars

2 lbs. white cabbage (in North America, ‘Cheers’, ‘Tenacity’, and ‘Atria’ are best)

2 large carrots

2 large, firm onions

Black peppercorns

A few juniper berries

Bay leaves

Spring water

Sea salt

1-quart sterilized jar with rubber seal and fastener

Finely grate the cabbage, carrots, and onions, and combine them well.

Take a very clean jar. Place a few peppercorns, juniper berries, and bay leaves at the bottom. Add two handfuls of the vegetable mixture and pack it down firmly. Sprinkle with salt and more bay leaves, juniper berries, and peppercorns. Stack layers up to one-half to three-quarters of an inch below the rim, packing each layer down firmly. Finish with spices and salt.

Pack down one last time. The vegetables should be covered with liquid. If they aren’t, add a brine made with spring water and salt (two tablespoons of salt per quart of water). Tightly close the jar; the seal will allow any fermentation gas to escape, as well as any liquid if the jar is too full. Leave the jar in the kitchen for a few days to launch the fermentation process; then move the jar to a cool place (such as the cellar).

This salad can be eaten after ten days, but it will be quite crunchy. Once the jar has been opened, be sure to pack the ingredients down before reclosing, and do not wait too long before eating because the acid taste will intensify. It is also a good idea to return the jar to the cellar, to help slow down the fermentation process.

D. Mary, Belgium

Mixed Leafy Vegetables

½ lb. onion leaves

½ lb. leek leaves

¼ lb. celery leaves

¼ lb. parsley

7/8 lb. to 1¼ lbs. carrots (proportion may vary depending on taste. The taste of the carrots will reduce that of the other ingredients.)

Salt (2 teaspoons per 2–2¼ lbs. vegetables)

Canning jars and lids

I prepare and mix the vegetables, and put them in jars as for my vegetable condiment recipe. I use this mixture primarily to season grain pancakes, or to make soups. For soups, I use one to two tablespoons of vegetables per quart of water. I cook them with potatoes, or I cook the vegetables alone and then thicken them with flaked or cracked grains.

Roger Hombeline, Souvigny

Mixed Vegetables in a Glass Jar

3 good-sizedcarrots

1 celery stalk

2 Swiss chard ribs

12 shallots

2 medium-sized black radishes, or 2 turnips

Salt

Water

Herbs (thyme, coriander, fennel)

A glass jar

Wash and scrape the vegetables, and then slice them into ¾-inch rounds or slices.

Make brine (two tablespoons of salt per quart of water). Boil it for five minutes, and let it cool.

Put the vegetables in a jar, add the herbs, and cover with brine to three-quarters of an inch below the rim. Close the jar. Keep it for one week at 20°C/68°F; then move it to a cool place. You can eat the vegetables after three weeks; they will keep for several months.

Nicole Mansard, St. Julien-Chapteuil

Mixed Vegetables in Stoneware Pots

Assorted vegetables (onions, beets, carrots, kohlrabi, red cabbage, radishes, etc.)

Salt

Water

Stoneware pot with water seal

Canning jars and lids

In August or September, when the garden overflows with vegetables, I lacto-ferment them.

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