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Food in the making
Jan. 25th, 2010 12:14 pmA couple of photos of last month's food prep.
I had a lot of citrus, and decided to experiment with citrus liqueurs (I'd tried once before, and it was a failure, so I had a mental hurdle to getting this started, but needed to start using the citrus).
From left to right, the quart jars have orange-vanilla, orange, tangerine, and lemon. The colors are so distinct that I wonder whether tangerines would have defined the color orange if they'd made it to England first. Interestingly, all the liqueurs are pretty much the same yellowish color; I'm glad I have the habit of labeling each batch immediately before starting on the next. Also, I might try squeezing the citrus a bit as I put it in the jars, since I ended up with less liqueur than I would have expected from juicy fruit. Apparently drupelets hold their integrity against vodka.
I also had much cabbage, and since the last batch of sauerkraut was just about done, it was time to start another.
This included most of three small heads of green cabbage, a small head of red cabbage, and some carrots and daikon. It was about a week after starting the fermentation process, and the red hadn't colored everything yet (I think I'd had a higher red : green ratio in other batches, so it colored quickly and completely); now it's redder, and in the fridge, since it had gotten as sour as I wanted. Perhaps next time I'll be more adventurous with veggies.
I had a lot of citrus, and decided to experiment with citrus liqueurs (I'd tried once before, and it was a failure, so I had a mental hurdle to getting this started, but needed to start using the citrus).
 |
citrus booze in the making |
From left to right, the quart jars have orange-vanilla, orange, tangerine, and lemon. The colors are so distinct that I wonder whether tangerines would have defined the color orange if they'd made it to England first. Interestingly, all the liqueurs are pretty much the same yellowish color; I'm glad I have the habit of labeling each batch immediately before starting on the next. Also, I might try squeezing the citrus a bit as I put it in the jars, since I ended up with less liqueur than I would have expected from juicy fruit. Apparently drupelets hold their integrity against vodka.
I also had much cabbage, and since the last batch of sauerkraut was just about done, it was time to start another.
 |
sauerkraut in the making |
This included most of three small heads of green cabbage, a small head of red cabbage, and some carrots and daikon. It was about a week after starting the fermentation process, and the red hadn't colored everything yet (I think I'd had a higher red : green ratio in other batches, so it colored quickly and completely); now it's redder, and in the fridge, since it had gotten as sour as I wanted. Perhaps next time I'll be more adventurous with veggies.