Nurturing with the letter K

Last week I listened to a podcast featuring Joel Salatin where he said, “It’s wonderful to nurture something.” And oh, how I agree!

Indeed, his comments encouraged me to appreciate my own nurturing activities – what a blessing to be able to enjoy these treats so easily.

Kombucha, Kefir, Kvass & Kraut

Kombucha and Kraut are happy, long-time regulars in my kitchen, and each batch has its own particular character.

Kvass has recently made a come-back, after a pause for about a year. Hmmmm. It is such a refreshing drink.

And now milk Kefir has joined the pack. An easy-peazy quick process. Thanks go to Kristin for the grains and to Donna for the inspiration.

So nutritious and delicious these all are – we hug each other every day.

With the arrival of spring-like weather, [K]ompost is also now stirring nicely in my backyard, getting ready to make itself a home in my garden.

Such a lovely, lively and hard-working family!

My sourdough is, unfortunately, being very stubborn. Perhaps it is missing the letter K?

In the Red!

Chez moi, at Audities’ House of Cards, when I’m not taking photos, or designing greeting cards, I tend to dabble in experiments with fermented foods.

To date, I’ve mastered kombucha quite well, and drink it regularly. I’ve also successfully fermented beets, made beet kvass, and most recently, produced some delicious white cabbage sauerkraut. So now, I am on to a new venture: red cabbage sauerkraut.

For your enjoyment, I’ve documented the process from two days ago.

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Cabbage salt mixture

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Gray sea salt with some pink Himalayan

I added about four healthy teaspoons of coarse gray sea salt to about two and a half pounds of coarsely shredded red cabbage, and blended it together with my hands. The salt made the cabbage glisten with moisture almost immediately.

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Before using the mallet

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