Winter is approaching and it is time to
close down the vegetable garden. For the harvest, I have different ways to
preserve them for later use.
1. Cook and freeze
- For big pumpkin, I cut into quarters,
bake and keep the flesh in freezer.
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| Pumpkin Jack be little |
-For small ones, I bake them whole and keep
in freezer, they are good for stuffing with mince meat.
2. Lactic fermentation
- Shred carrots into thin strips, marinate
with 1.5% weight of salt until soft, around 15 minutes. Pack in a preserving jar
with some sliced onion, garlic, star anis, clove, berry leaves (they have a lot
of lactic bacteria).
- Fill the jar to 2 inches from top with
boiled and cooled water, with 1.5% salt.
- Cover with paper bag to keep light out
and keep at room temperature (~20˚C) for 3 days until fermentation (bubbles)
starts. Keep in a cool place (~15˚C) for 4 weeks without opening the lid.
3. Drying
- Cut chili peppers into pieces with seeds,
dry in food-dryer. I will grind the dried peppers and seeds together as I learned that eating both together is better for our system.
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