We are enjoying a few days of quiet and rest after three whole weeks of different visitors. Its been absolutely fabulous catching up with family and old friends and I have talked and laughed so much in a long time. We’ve still been keeping busy with our homesteading chores taking guests foraging and getting help planting the next lot of seeds. It makes such a difference having extra hands and I’ve half a mind to permanently have someone here to play with the children!
Now everyone has gone and we are left with the rosy glow of company and laughter and a lot to catch up on. We were very generously gifted a cabbage from a neighbor and I’ve made a second attempt at sauerkraut. You may assume I would be a expert at this considering all the other things I talk about fermenting but for some reason I always fail at sauerkraut. My last guest who was staying showed me a hilariously bizarre but informative you tube video with instructions so i thought I would give it another stab!
You can find the video “Sexy Sauerkraut” here if you’d like to watch it https://www.youtube.com/watch?v=T8S9R34gkVM
I omitted the sexy from my own and I’ll just be happy with regular old Sauerkraut.
Thinly shred your cabbage however you like (food processor, mandolin, knife)
I didn’t measure ( which is probably why I fail!) but I added about 2 Tbs of sea salt and massaged it in to the shredded cabbage for about 5 mins \
I have weighed the cabbage down with a plate and Jar and covered with a tea towel crossing my fingers! I will check it every few days and see how it’s going.
I will ferment the cabbage for 3 to 10 days depending on taste.
Now I promised in my last post that I would share my zucchini Brownie recipe. These brownies are absolutely delicious and a great way to use up extra zucchinis if you have a lot growing. I unfortunately haven’t taken a photo of them as we ate them too fast and I’ve been baking other things but I will share the recipe with you now and add the photos another time.
2 Zucchini finely grated
50g salted butter melted
1 tsp vanilla essence or extract
1/4C sugar (you can add 3/4 but I bake with low sugar)
2/3 C cocoa powder
1/2 C Self raising flour
1/2 block dark cooking choc chopped
1/2 block dark choc chopped
1/2 C cream
Preheat your oven to 160°C. Lightly grease a 9″ square pan.
- To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in a bowl and mix until smooth
- Add the sugar, cocoa powder and flour and mix until well combined.
- Add the chocolate and pour the batter into the prepared pan.
- Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn’t see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.
- To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.
- Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days though I doubt they will last that long!