250 Recipes for Pickling, Fermentation and More

Transcription

1 THE COMPLETE BOOK OF INCLUDES BRAND-NEW FERMENTATION SECTION 250 Recipes for Pickling, Fermentation and More Jennifer MacKenzie

2 CLASSIC MULTI-DAY Classic Sauerkraut Making your own sauerkraut does take time, but, amazingly, with just two ingredients, some water and natural fermentation, you can create a unique fl avor that can t be beat. Makes five to six pint (500 ml) jars Tips If you want to make a larger batch of sauerkraut, feel free to multiply the recipe in batches of 5 lbs (2.5 kg), up to 5 times. Just make sure you have a container large enough to allow for plenty of liquid and bubbling action above the cabbage during fermentation. The rawpack method is best for larger batches; fi ll jars in batches that will fit into the canner. To weigh down the plate, you can use sterilized glass jars with tight-fitting lids full of water or a large, heavy-duty sealable plastic bag fi lled with cooled extra brine (don t use water, just in case it leaks, because water would dilute the brine and ruin the fermentation). Use a cotton apron instead of a towel to cover the crock use the ties on the apron to wrap around the crock and secure the apron. 6 tbsp pickling or canning salt, divided 90 ml 8 cups water 2 L 5 lbs green cabbage (about 1 large) 2.5 kg Day 1 1. In a pot, combine 3 tbsp (45 ml) of the salt and the water. Bring to a boil over medium-high heat, stirring often until salt is dissolved. Boil for 1 minute. Let cool to room temperature. 2. Meanwhile, cut cabbage lengthwise into 6 or 8 wedges. Cut out core. Cut each wedge crosswise into very thin slices. You should have about 28 cups (7 L). 3. In a large crock, glass bowl or other non-reactive container, combine cabbage and the remaining salt; let stand for about 15 minutes or until wilted. 4. Pour brine over wilted cabbage, pressing to immerse cabbage. The liquid should cover the cabbage by at least 1 inch (2.5 cm). Add extra brine (see tip, page 60), if necessary. Place a plate on top to weigh down cabbage. Fill a couple of glass jars with water (see tip, at left) and place on plate to keep it weighted. Cover with a lint-free towel or several layers of cheesecloth. Let stand at room temperature (70 F to 75 F/21 C to 23 C) for 3 to 6 weeks. During Fermentation 1. Check every few days to make sure cabbage is fermenting. You should see bubbles form, and the aroma will change. Skim off any scum that forms and add extra brine (see tip, page 60) if necessary to make sure cabbage is covered. If there are any signs of mold or a foul aroma, discard cabbage and liquid. Let ferment until bubbles stop and sauerkraut is well fl avored. Final Day 1. Prepare canner, jars and lids (see pages 7 to 8). Raw Pack 1. Pack sauerkraut and brine into hot jars, packing sauerkraut lightly but ensuring that there is enough brine to keep it moist, leaving 1 2 inch (1 cm) headspace. Add extra brine (see tip, page 60) if necessary to fi ll jars. Remove air bubbles and adjust headspace as necessary by adding brine. Wipe rim and place hot lid disc on jar. Screw band down until fi ngertip-tight. 2. Place jars in canner and return to a boil. Process for 20 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed. Hot Pack 1. In a large pot, heat sauerkraut and brine over medium-high heat, stirring often, just until brine starts to simmer. Do not boil. Remove from heat. 2. Pack hot sauerkraut and brine into hot jars, packing sauerkraut lightly but ensuring that there is enough brine to keep it moist, leaving 1 2 inch (1 cm) headspace. Add heated extra brine (see tip, page 60) if necessary to fi ll jars. Remove air bubbles and adjust headspace as necessary by adding hot brine. Wipe rim and place hot lid disc on jar. Screw band down until fi ngertip-tight. 3. Place jars in canner and return to a boil. Process for 10 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed. Tip Successful fermentation requires the correct air temperature. If the air is too cool, fermentation will be very slow or may not occur at all, which can allow mold to form. If the air is too warm, the sauerkraut can become over-fermented and have a soft, unpleasant texture and fl avor. Place a thermometer next to the crock and check it often, relocating the sauerkraut if necessary. Variation Hot Pepper Sauerkraut: On the fi nal day, trim stems from 6 long hot red chile peppers and cut in half lengthwise. Remove core and seeds. Cut peppers crosswise into thin slices. Stir into sauerkraut until evenly distributed. Proceed with fi lling and processing jars. Let sauerkraut stand for 1 week before serving to allow hot pepper fl avor to blend. 58 Vegetable Vegetable 59

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4 Introduction Classic Sauerkraut Hot and Spicy Zucchini -Making Tips Eggplant and Tomato Caponata Classic Peach Dill Cucumber Kimchi-Style Pickled Cabbage How Does Home Canning Work? Preserving Techniques: Step-by-Step Home Canning Equipment Ingredients and Preparation About These Recipes Gift-Giving Ideas VEGETABLE PICKLES Vegetable Pickle Basics Vegetable Pickle Pointers Classic Quick Dill Extra-Garlic Garlic Dills Baby Dills Dilly Pickled Cucumber Chips Barrel-Fermented Dills Kosher-Style Dill Fiery Dill Slices Easy Sweet Aunt Thelma s Bread-and- Butter Bread-and-Butter with Onion and Red Pepper Sweet and Tangy Gherkin Slices Classic Icicle Fire and Ice Diana s 9-Day Herb-Pickled Artichokes Hot Pickled Artichokes Classic Pickled Asparagus Dill Pickled Asparagus Pepper and Thyme Pickled Asparagus Spicy Pickled Green Beans Sweet and Tangy Green Beans Mustard Pickled Green Beans Dill-Pickled Green and Yellow Beans Spiced Pickled Baby Beets Classic Pickled Beet Slices Pretty Beet and Radish Pickled Coleslaw Purple Sauerkraut Sweet and Sour Pickled Cabbage Pickled Red Cabbage and Apple Dill Pickled Carrot Sticks Spicy Carrot Classic Pickled Cauliflower Curry Pickled Cauliflower Pickled Baby Corn Herb-Pickled Eggplant Sliced Fennel Pickled Fiddleheads Curry Pickled Fiddleheads Classic Pickled Garlic Hot and Spicy Pickled Garlic Warmly Spiced Pickled Garlic Pickled Garlic Scapes Herb and Garlic Pickled Mushrooms Dill Pickled Mushrooms Fennel-Scented Pickled Exotic Mushrooms Pickled Okra and Hot Dill Pickled Okra Martini Olives Spiced Pearl Onions Fire and Spice Pearl Onions Juniper and Gin Pickled Onions Sweet Pickled Onion Rings Dill Pickled Onion Rings Tangy Parsnip and Carrot Pickled Hot Pepper Rings Sweet and Hot Pickled Rainbow Vodka-Soaked Pickled Cherry Pickled Red Radishes Sweet Pickled Rhubarb Spicy Pickled Rhubarb Dilly Green Tomato Bread-and-Butter Green Tomato Mixed Vegetable Mustard Curry Zucchini Sweet and Tangy Zucchini FRUIT PICKLES Fruit Pickle Basics Fruit Pickle Pointers Gingery Cantaloupe Pickled Sweet Cherries Lightly Spiced Pickled Sour Cherries Marsala and White Balsamic Pickled Figs Classic Spiced Pickled Crabapples Sweet and Tangy Pickled Grapes Spiced Pickled Grapes Old-Fashioned Sweet Pickled Peaches Spiced Pickled Peaches Sweet and Tangy Pickled Pears Pinot-Poached Pears with Rosemary and Vanilla Five-Spice Pickled Pears Pickled Pineapple Spears Hot and Sweet Pickled Pineapple Gingery Pickled Plums Spiced Pickled Plums Sweetly Spiced Pickled Strawberries White Balsamic and Pepper Pickled Strawberries Classic Sweet Watermelon Rind Spicy Watermelon Rind Savory Pickled Watermelon with Basil Pickled Quince CHILI SAUCES, SALSAS AND OTHER SAUCES Basics The Family Chili Jen s Pepped-Up Chili Peach and Roasted Sweet Pepper Chili Tender Fruit Chili Smoky Pepper Chili Gilly Macrae s Chili Classic Mild Tomato Fiery Pepper Roasted Poblano Tomato Chipotle Tomato Mild Tomato and Sweet Pepper Hot, Hot, Hot Tomato Grilled Corn and Tomato New Mexico Pepper and Tomato Black Bean Tomato Pineapple Lime Tomato Chile Orange Tomato Fall Fruit Mango Cilantro Peach, Jalapeño and Mint Peppery Strawberry Grilled Tomatillo and Jalapeño Tomatillo and Lime Verde Eric s Green Tomato Classic Tomato Spicy Tomato Olive and Herb Tomato Roasted Garlic Tomato Vodka and Rosemary Tomato Classic Barbecue Brown Sugar Barbecue Coffee-Spiked Barbecue Chili Smoky Raspberry Barbecue Apricot Chile Barbecue Homemade Ketchup Homemade Spicy Ketchup Taco Fiery Pepperoncini Antipasto Tomato and Olive Antipasto CHUTNEYS Basics Pointers Apple Plum Apple Raisin Apple, Onion and Sage Apple Pear Apple Walnut Apricot Ginger Apricot, Date and Raisin Beet and Orange Black Currant and Apple Blueberry Peach Blueberry, Tart Apple and Onion Sour Cherry Sweet Cherry and Onion Red Currant, Apple and Sage Lemon, Lime and Grapefruit Sangria Citrus Clementine Pear Spiced Cranberry Apple Classic Cranberry Cranberry Pear Warmly Spiced Cranberry Fig, Date and Lemon Sweet Mango Major Grey Mango Mango Banana Mango, Papaya and Ginger with Lime Orange, Date and Onion Red Onion and Raisin Peach and Sweet Pepper Curried Peach Major Grey Pear Five-Spice Pear Pear Mint Pear and Sweet Onion Pear Fig Pineapple Coconut Pineapple Ginger Pineapple Mint Plum, Pear and Ginger Plum Orange Mom s Rhubarb Savory Rhubarb Strawberry Indian Spiced Tomato Sweet and Spicy Tomato Tomato Papaya Ploughman s Vegetable Sweet and Sour Green Tomato Autumn Harvest Out-of-the-Freezer RELISHES AND TAPENADES Basics Pointers Maple Apple Onion Apple, Onion and Ale Apple Horseradish Red Pepper and Horseradish Beet and Horseradish Harvard Beet Corn and Cucumber Grilled Corn Corn Zucchini Corn, Roasted Sweet Pepper and Basil Sweet Green Hot Dog Mustard and Combo Sweet and Hot Pepper Smoky Three-Pepper Cucumber Hot and Sweet Pepper Balsamic Carrot and Fennel Carrot and Onion Carrot and Red Pepper Clementine and Sweet Onion Cranberry Orange Savory Grape and Cranberry Fiery Cranberry Jalapeño Fennel, Sweet Pepper and Herb Red Radish Mexican Green Tomato Green Tomato Chow Chow Piccalilli Tomato Apple Three-Onion Caramelized Onion Spicy Pear Cucumber Zucchini Red Pepper Zucchini Fennel Seed Mushroom and Lemon Tapenade Roasted Red Pepper Tapenade Double Tomato and Herb Tapenade WORLD TRAVELER PICKLES AND CONDIMENTS FROM AROUND THE WORLD Hot Chile Pickled Cucumber and Carrots Lemongrass Cucumber Pickled Daikon Radish Asian Pickled Eggplant Pickled Daikon, Carrot and Cucumber with Ginger Spiced Pickled Eggplant Pickled Ginger Pickled Lemongrass Pickled Horseradish Tangy French Cornichons Pickled Nasturtium Capers Pickled Milkweed Pods New Orleans Pickled Mirlitons Hawaiian Pickled Onions Mexican Pickled Jalapeño Brandied Scotch Bonnet Hot Lemon Pickle Tangy Green Mango Pickle Japanese-Style Pickled Plums Indian Spiced Pickled Peaches Thai Sweet Chile Latin American Zesty South American Red Onion Coconut and Cilantro Date and Tamarind Banana, Tamarind and Mint Moroccan Apricot Lemon Jamaican Banana Ginger Preserved Lemons Preserved Oranges Preserved Limes Altitude Purchase and Preparation Guide Pickling Resources Acknowledgments Index

5 THE COMPLETE BOOK OF Jennifer MacKenzie PUBLICATION DATE: March 2019 (shipping February 2018) ISBN(S): / LIST PRICE: $24.95 US / $27.95 CAD FORMAT / TRIM: TP / 7" x 10" PAGE COUNT: 336 pages INCLUDES BRAND-NEW FERMENTATION SECTION 250 Recipes for Pickling, Fermentation and More ILLUSTRATIONS: 16 photos SUBJECT / CATEGORY: Cooking ABOUT THE AUTHOR Jennifer MacKenzie is a professional home economist specializing in recipe development and testing. She is the author of 150 BEST WAFFLE MAKER RECIPES, SOUS VIDE BASICS, THE DEHYDRATOR BIBLE, THE COMPLETE TRAIL FOOD COOKBOOK, and THE COMPLETE ROOT CELLAR BOOK. She lives in Buckhorn, Ontario. RECENT BESTSELLERS 150 BEST WAFFLE MAKER RECIPES ISBN SOUS VIDE BASICS ISBN THE COMPLETE BOOK OF PICKLING, 250 Recipes for Pickling, Fermentation and More An updated collection of 250 classic and inventive pickling recipes with a brand-new section on fermentation. A new edition of an old favorite, THE COMPLETE GUIDE TO PICKLING is full of classic recipes for pickles and chutneys, with inventive twists on old favorites and a brand-new section devoted to fermentation. Pickling is one of the oldest and cheapest methods of preserving foods and now, with the help of step-by-step techniques, anyone can learn how to capture garden vegetables at their best for year-round enjoyment. Recipes include Kosher Dill, Pretty Beet and Radish, Kombucha, Classic Sauerkraut, Clementine Pear, Pineapple Lime Tomato and Smoky Three-Pepper Cucumber. A market leader with a proven track record of success and media attention (including starred review from Publisher s Weekly) and an average Amazon rating of 4.5 out of 60+ total reviews. New section on fermentation, one of the hottest restaurant and home kitchen trends of the past three years because of its use of natural foods and its extended health benefits. Follows in a tradition of bestselling home preserving titles from Robert Rose including the hugely successful BALL/BERNARDIN COMPLETE BOOK OF HOME PRESERVING. Includes 250 easy, inventive and cost-effective recipes using modern methods and equipment in accordance with food-safety standards MARKETING AND PUBLICITY Robert Rose will launch a highly targeted marketing and publicity campaign across North American platforms. National and regional print and online publicity campaign. Blogger and reviewer campaign targeting all food, health, parenting and lifestyle sites. Pitched for print and online roundups and catalogs. Social media outreach including all publisher platforms and channels (Facebook, Pinterest, Twitter, Instagram). Digital sample, shareable graphics, and recipe feature campaign. Visit us at