Tag Archives | salt preserving

Krauty the Vampire Slayer from Ferment Your Vegetables

One of the things I’m enjoying about the Mastery Challenge is that it’s motivating me to try new recipes and different preserving techniques right along with you all. This month, in addition to doing a batch of garlic herb salt and some preserved lemons, I pulled down my copy of Amanda Feifer‘s Ferment Your Vegetables in search of something new to try that would meet the perimeters of the February project.

There’s so much to love in Ferment Your Vegetables, but nothing delights me more about this book than the fact that so many of the krauts and kimchis are scaled to make just one quart’s worth. It means that you can explore flavors and styles without overwhelming your kitchen with bubbling crocks.

I settled on Amanda’s recipe for Krauty the Vampire Slayer, because it sounded delicious and also felt like it served as a useful reminder that kraut is essentially a blank slate. You can always combine just cabbage and salt for a traditional batch, but why not mix it up with shredded beets, macadamia nuts, or as you do in this recipe, a whole head of roasted garlic cloves?

The recipe is simple. You cut a head of garlic in half across the equator, tuck it into an oven-safe dish, and roast until caramelized and tender. Once it is cool, shred two pounds of green cabbage and massage it with a tablespoon of salt (keep squeezing and kneading until there’s a goodly bit of liquid in the bottom of the bowl. Pack the garlicky cabbage into a wide mouth quart jar, weigh it down, cover the jar, set it on a small plate or saucer and let it ferment until you like the flavor.

My batch has been humming along since Wednesday afternoon and already smells deliciously funky (I’m going to let it go until at least the two week mark). I’m so happy to have been reminded of the world of krauts that exist out there beyond my beloved carrot and cabbage variety and plan on exploring more of Amanda’s single quart creations in the coming weeks!

If you’re looking for one more project for this month’s challenge, I highly recommend this kraut!

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Mastery Challenge: Cured Duck Egg Yolks

Food in Jars contributor Alex Jones is back, this time with her February #fijchallenge project. These cured duck yolks have me itching to work up a batch myself!

As soon as I saw the focus of February’s Mastery Challenge, I got excited. A focus on salt curing for the month of February would give me a reason to try preserving a food I had read about but never attempted, nor tasted, myself: cured egg yolks.

The curing process transforms yolks — already the coveted portion of the egg in most preparations — from runny, fatty richness into a solid form, a concentration that calls to mind umami-rich Alpine cheese.

Slivered onto a salad, grated over a simple fresh pasta dish, or stirred into a soup, it’s a way to add lots of flavor and richness (plus a pop of gorgeous golden color) to all kinds of dishes.

I was even more excited to try out this preserve with one of my favorite farmers’ market finds: pasture-raised duck eggs from Livengood Family Farm, a multigenerational diversified vegetable and livestock farm in Lancaster County, my source at the Clark Park Farmers’ Market here in West Philly.

This recipe from Bon Appétit seemed straightforward enough and quick, eschewing the slower method of wrapping each cured yolk in cheesecloth and hanging it to dry in favor of a few hours in a low oven or dehydrator.

Since I was using 12 instead of four yolks and they’d be larger in size, I planned to triple the amounts of salt and sugar. Once I had my kosher salt and sugar mixed together — the Bon Appetit recipe calls for roughly a 60-40 ratio — it was time to get cracking.

A note on cracking eggs: If you’ve worked with duck eggs before, you know that the membrane beneath the shell can be much tougher than that of a chicken egg, making a clean break (and an unbroken yolk) harder to achieve.

So while I’d learned to crack chicken eggs on a flat surface to prevent shards of shell from being driven into the egg, I carefully tapped the equator of each duck egg on the rim of my bowl in hopes of a clean break.

I wish I could tell you that this worked perfectly, but a full half of my dozen yolks got the better of me and broke, either during cracking or separating. This happened even when I switched to separating the eggs by letting the whites flow through my fingers rather than passing the yolk from shell to shell.

If you plan to make this recipe with duck eggs, you may want to stock up on a few more than you think you need — and plan to cook some egg dishes with the whites and broken yolk you may accumulate.

If you use chicken eggs, it’s still important to treat the yolks very gently, but I imagine you’ll have a better unbroken-to-broken yolk ratio.

All told, I ended up with six intact yolks — a bummer considering that I could have gotten away with using half as much salt and sugar if I’d known I’d have half as many to work with. Consider separating your yolks first, then mixing your salt and sugar based on how many you’ll separate intact to help prevent waste.

The rest of the process is pretty straightforward: lay about half of your cure mixture in a shallow pan, then make gentle depressions with the back of the spoon in which to gently nestle your yolks. (I’ve also seen lots of photos in the FIJ Community of the salt and yolks in the cups of muffin tins, an ingenious idea that makes thriftier use of the curing ingredients.)

Cover with the remaining cure, wrap the dish tightly in plastic, and chill for four days. (Due to life happening, mine stayed in for an extra two days and were perfectly fine.)

When it’s time, pull the pan from the fridge and carefully excavate the yolks from the curing bed with your fingers, or scoop gently from the bottom with a slotted spoon.

No need to worry about breakage now — the yolks will have solidified considerably — but they’re still quite soft and jelly-like.

If you’ll be drying your yolks in the dehydrator, prepare a clean rack by brushing the screen with vegetable oil or applying nonstick cooking spray. For oven drying, grease up a metal rack set in a sheet pan and preheat the oven to 150 degrees.

Give the yolks a quick rinse under cool tap water, then pat them dry with a paper towel. Work quickly, because at this stage, they’re very sticky. Lay out your yolks on the oiled rack, taking care to leave space for airflow in between.

Dry the yolks at 150 for one and a half to two and a half hours, until they resemble hard, grate-able cheese in texture. (You can also let them dry in your unheated oven for two days if, like mine, yours doesn’t go that low.)

If you have the space and a nice warm kitchen, wrap and tie each yolk in cheesecloth and hang to dry for about a week. Once dried, wrap or store your yolks in an airtight container and chill for up to a month.

There you have it: your own personal stash of culinary gold dust.

Use it to boost the richness and savory factor of just about any dish. I’m looking forward to grating my yolks over pasta carbonara, steamed or sautéed veggies, and tempura-fried mushrooms.

Cured Duck Egg Yolks

Ingredients

  • 1 dozen duck eggs (chicken or goose would work too)
  • 4 1/4 cups kosher salt
  • 3 3/4 cups sugar
  • Oil or nonstick cooking spray (to grease the drying rack)

Instructions

  1. Collect three medium-sized bowls. One will be for your unbroken yolks, one for the whites, and one for any yolks that might break during the separation process. (If you're not worried about keeping whites and broken yolks separate for other uses, you can put them both in the same bowl.)
  2. Separate the duck eggs. On the rim of the bowl you're using to collect the whites, gently tap each egg around its equator, going around until the shell and membrane have both broken and you are able to open the egg with a relatively clean break. You can pass the yolk from one half of the shell to the other as you would chicken eggs, or gently turn the egg into your palm and allow the white to flow through your slightly separated fingers while holding onto the yolk (recommended to avoid yolk breakage). Collect intact yolks in their own bowl (it's OK if a little white clings to the yolk). Drop whites and broken yolks into their own bowls if you'd like to use them on their own in other recipes.
  3. If all your yolks are intact and usable, mix the full amount of salt and sugar together in a large bowl. If more than a few are unusable, cut the amount of salt and sugar by one third. If half are unusable, cut the amount of salt and sugar by half, and so on.
  4. Pour half the salt and sugar mixture into a shallow pan (9"x13" for a full dozen yolks; an 8"x8" would probably work better for a half dozen). Spread the mixture evenly, then use the back of a spoon to create gentle, evenly spaced depressions in the curing mixture, one for each yolk. Carefully pour each yolk into your hand and then place each one into its own depression in the curing bed.
  5. Gently spoon the other half of the curing mixture over the yolks, ensuring that they are completely covered. Wrap the pan tightly in plastic wrap and refrigerate for up to six days.
  6. When six days are up, remove the pan from the refrigerator and remove the plastic wrap.
  7. Prepare a dehydrator rack or, for oven drying, a metal rack set inside a sheet pan and grease the rack with vegetable oil or nonstick cooking spray. If using, preheat the oven to 150 degrees. (If you plan to use the oven dry method but 150 is too low for your oven, you'll simply place the yolks on the rack and into an unheated oven for 2 days.)
  8. Carefully remove the yolks, which will have become somewhat solid, to a separate dish. Rinse each yolk gently under cool water, then pat dry with a paper towel. Place each yolk on the oiled rack, leaving space between the yolks for air flow.
  9. Place the rack with the yolks into the dehydrator or oven at 150 for one and a half to two and a half hours. You'll know the yolks are sufficiently dry when their texture and firmness resembles a hard-aged cheese.
  10. Remove the yolks from the rack and store them in an airtight container in the refrigerator for up to a month. Grate as desired over your favorite dishes to add a rich umami element.
http://foodinjars.com/2017/02/mastery-challenge-cured-duck-egg-yolks/

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How to Submit Your Salt Preserve for the February #fijchallenge

We’re wrapping up the second week of making for the February Food in Jars Mastery Challenge. So many people have already shared their finished projects with me on Facebook and Instagram and it’s been so fun to see all of your salt preserving projects.

At the bottom of this page, you’ll find the form I’m using to collect this month’s projects (and if you don’t see it at the bottom of the page, you can also find it here). This month, there are four required fields. I’m asking you tell me is your name, the name of your project, the city where you live (just so we can see the kind of geographic distribution), mark a check-box telling me what category your preserve (or preserves, if you made more than one) fell into.

Those are the only details I need to count you among the participants, but like last month, more fields do exist on the form. There’s a space to share a link to your project. That link can go to a blog post, a specific picture on Instagram, a Tweet, a post on Tumblr, or to a picture on Flickr or Google Photos. Just remember that you need to set your privacy settings so that wherever your post is, it is publicly available.

With more than 1,600 people signed up for this challenge, I cannot do a comprehensive round-up. However, just like last month, I will do my very best to link out to as many people as I can, though.

Please remember that the deadline to submit your salt preserve in order to be counted in the monthly total is Monday, February 27 (because let’s face it, I’m not going to be working on the round-up until the 28th anyway).

Oh, and if you’ve been sitting on the fence about participating, I’ve expanded the March topic a little. We’re going to be making both jellies and shrubs. Join us!

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Meyer Lemon, Garlic, & Cilantro Salt

This hand chopped Meyer lemon, garlic, & cilantro salt is quick to make, easy to use, and offers a simple way to keep from throwing out expensive herbs. You could just as easily use a bundle of parsley, a few sprigs of rosemary, or leaves from a package of fresh sage. And it’s an ideal project for the February’s Mastery Challenge topic – salt preserving. 

Ingredients for Meyer lemon, garlic, & cilantro salt

Last week, I bought a bag of cilantro. I needed just a few sprigs for a batch of soup I was making and didn’t have a good plan for the rest (so often the death knell for fresh herbs). Yesterday, with this month’s salt preserving challenge top in my mind, I went looking for that bag. It was a little wilted and a few leaves had gone slimy, but plenty was still useful and salvageable. And so I made a little batch of flavored salt.

half chopped ingredients for Meyer lemon, garlic, & cilantro salt

I cleaned the useable cilantro, gathered up a few cloves of garlic, grabbed a precious two Meyer lemons (from the batch that I got from Lemon Ladies last month), and pulled down a jar of salt. A big cutting board and a sharp knife and I was ready to go. I started by peeling and chopping the garlic, because it was the most dense of the ingredients I was working with. Once it was chopped down into manageable bits, started chopping in the cilantro (stems and all).

Once those two were well integrated, I grated the fragrant zest off the two lemons and added that to the pile. Finally, three tablespoons of sea salt. Chop, chop, chop – gather – and chop some more.

Finished Meyer lemon, garlic, & cilantro salt

Once I liked the consistency of the ingredients (not too fine, but relatively uniform and well-integrated), I spread it out on a plate and set it in the corner of my dining room to dry for a few days. Right now, it’s still damp, but after 48 hours, it should be quite crunchy and crumbly (and if it’s not, I’ll either let it sit for another day, or I’ll finish it off in the oven).

In small batches, hand chopped flavored salts like this are incredibly quick to make and a pleasure to use. You don’t need to dirty the food processor, or even be particularly precise with your measurements. It’s about extending the useful life of ingredients and making something that will bring easy flavor to basic cooking.

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How to Use Salt Preserved Citrus

Looking for ways to use the preserved lemons, limes, or oranges you made this month? Here are more than 40 ways to use salt preserved citrus to delicious effect.

Lots of you have taken a leap of faith with me this month and have made a jar of preserved lemons, limes, oranges, or grapefruit for the Food in Jars Mastery Challenge without really knowing what to do when them when they’re ready. In order that I’ve not led you astray, here’s a list of things that you can make with your salt preserved citrus when it’s ready.

I will say that most of these recipes do call for preserved lemons, but take heart, most will work beautifully with any preserved citrus. I’ve made note down below when I think substitutions would be particularly tasty.

From New York Times Cooking

From Epicurious

From Food52

Finally, some thoughts on using preserved citrus without a recipe. So many dishes, from simple vinaigrettes to grain salads, soups, and casseroles, can typically benefit from the addition of salt and acid. Thing of preserved citrus as a single condiment that can deliver both.

Chop the rind into tiny bits and stir it into your chicken, lentil, or bean soup. Pour a bit of the liquid off into a stew that needs brightening. Whir some of your jar into a thick puree and spoon it into hummus. Once you get to know the flavor, you’ll find that preserved citrus is endlessly useful.

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Salt Preserved Grapefruit with Black Pepper and Cloves

We’re talking about salt preserving this month as part of the Food in Jars Mastery Challenge. Several times now, I’ve read comments from people asking if it’s really as easy as it seems. After all, shouldn’t food preservation be labor intensive and time consuming? Happily, the answer is no. Not all acts of food preservation need to be hard. For instances, this batch of preserved grapefruit with spices. It took all of hands-on five minutes to make, and that includes the time I spent to take the pictures you see here.

First, I gathered my ingredients. One hefty pink grapefruit. Some sea salt. And the spices that happened to catch my fancy this morning.

From there, I cut the grapefruit into manageable pieces. In this case, that meant eighths that were then each halved again.

Then it was time to layer the grapefruit wedges. I took two pieces and snugged them into the bottom of the jar. I topped that with a teaspoon of salt, a few cloves and a couple black peppercorns.

I kept layering grapefruit pieces, salt, and spices until all the jar was full and all the grapefruit was used up (and if you don’t recognize it, I’m using a pint & half jar here. It’s the one that holds three cups).

Once the jar was full, I pressed gently on the top to ensure that the salt was going to start dissolving and give me plenty of juice. I’ll let this sit on the countertop for the next week or so, until the grapefruit pieces are entirely covered with juice and they’ve started to soften and develop a pleasingly funky flavor. At that point, the jar will go into the fridge and I’ll start using these preserved grapefruit pieces to add flavor to dips, vinaigrettes, soups, and stews.

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