I wonder if pickling is in my Korean DNA.
Cabbage for pickling is a given. And daikon of course. But what’s next?
Finding ways to preserve our food has been an important survival tactic for our species. Certainly the native people were experts at making sure their food could last a long haul.
Remember pemmican? That’s the original protein bar: powdered meat, fat, and berries together in one package. According to offthegrid.com* (for all you survivalists out there) you can keep it for fifty years. Hmm, don’t know about that.
Fermenting is one of the easiest of easy ways to preserve our produce, and a method embedded in most of our world cultures. Think how vital and viable this tradition must be to have made it through to our twenty-first century. It is up to our generation to make sure we keep it going ’til the twenty-second.
Okay, not so much the lard-ass stuff like butter-on-a-stick and pork rinds But we’re all grown-up people here. We know how to practice moderation.
(adapted from A PLATTER OF FIGS by David Tanis)
1 lb combination turnips and apples, cut into wedges
(apples are optional)
1 sprig of thyme
2 tsp coriander seeds
1/2 tsp dried oregano
2 garlic cloves, sliced
1 bay leaf
2 tsp turmeric
1 tsp fennel seeds
1/2 tsp red pepper flakes
2 tbs salt
2 cups water
1/2 cup cider vinegar
1 tbs olive oil
- Combine all the brine ingredients in a bowl. Stir to dissolve the salt.
- Pack turnips and apple into a quart jar and pour in the brine. Close lid tightly. I used a canning jar with clamp lid, but any good glass jar will work.
- Place in a cool spot for one week. Turn the jar over once a day for the week.
- Refrigerate and use within a month.
*Okay this has nothing to do with pickling, but check out off the grid’s list of ten things to never throw away:
Old CD’s as pesk deterrants in your garden (#6) is just one patient shy of loony bin, but you can’t beat the DIY spirit.