Raw Carrot Curry Kraut

Inspired by a recipe from Conscious Eating, by Gabriel Cousens.

1 small head red cabbage, shredded
1 small head green cabbage, shredded
1 medium head green cabbage, juiced
3 cups carrot, shredded
3 cloves garlic minced or pressed
2 Tbsp Curry powder

Try to use organic produce if possible. Always rinse thoroughly. reserve the large cabbage leaves. red the green cabbage, red cabbage, and carrots. Mix in curry powder and garlic. Press mixture down into the bottom of a large glass mason jar or pickling jar until juices begin to release.

Juice 1 medium green cabbage on coarse setting. Collect all juice and pour into the jar with the vegetable mixture. Discard the fibrous pulp. The mixture should be completely covered with the juice, with about 1/8" of liquid on top.

Cover the mixture with the cabbage leaves. Cover the cabbage leaves with plastic wrap and then place a large bowl on top the plastic wrap in order to keep the mixture submerged. Cover with glass cover. Place the jar in a room temperature area and cover with a towel. Allow to ferment between 4 and 7 days. The warmer ambient temperature is, the more rapidly the fermentation will occur.

Once complete, you can scoop the Curry Kraut into glass jars and store in the refrigerator for up to 6 months. The Curry Kraut will continue to ferment, albeit slowly, so the flavor will continue to mature over time.

Discard if there is any visible microbial growth, any off odor, or if the Curry Kraut fizzes or gives off a lot of gas upon opening the lid of the storage jar.

CSA share week 10/4 - Season is ending with a punctuation of squash and greens.

Sad the season is ending. However it will be nice to step away from food processing and preservation for a while and focus on my newest interest - vegan and raw food preparation - inspired by this season's fresh and delicious harvest! The lack of recent blogs is indicative of the massive amounts of food gleaned the last few weeks from the farm share and other local picking excursions.

This week:

• 2 pie pumpkins
• 4 lbs eggplant
• 1 lb carrots
• 1 head broccoli
• 1 head cauliflower
• 1 bunch collard greens
• 1 LARGE bunch kale
• Unlimited peppers
• Take some tomatillos
• Unlimited PYO raspberries
• Unlimited PYO husk cherries

We also picked up our apple share and purchased 1 lb of hen-of-the-woods foraged mushrooms from a gentleman selling them at the barn.

More processing. On the agenda is baba ghanoush, salsa, vegetable soup, pumpkin bread and roasted seeds, veggie korma.