August 5, 2014
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I have a lot of sauerkraut in my fridge. Two large jars, one small jar, and another small Tupperware. Today, I continued my obsessive-compulsive desire to can, and before I knew it, I had two batches of pickles in jars in the fridge.
I really don’t know what to do with all this vegetables. I can and freeze stuff, and yet I still have tons of stuff to deal with. Don’t get me wrong, I love the fresh veggies, and they’ve been better for me than my usual round of chips-and-stuff, but I keep wondering how I’m going to eat all this stuff. I haven’t even harvested the pumpkins.
It’s weird eating sauerkraut with every meal, but not as weird as it will be when I’m eating sauerkraut and pickles with every meal. I shouldn’t complain because this is what I live for-to eat the same thing over and over again. Now, all I have to worry about is bread and meat, and I’m eating less bread than I have at times.
My sauerkraut literally has no taste. The fermentation takes away the acid that accompanies the fresh cabbage and makes the leaves limp and simple. I plan on using it in the crock pot. Pretty soon, I’ll just start eating sauerkraut for breakfast, since I’m already eating it on my eggs. A bowl of sauerkraut would likely taste no different than a bowl of oatmeal or Cheerios.
All those nutrients packed in tight…
One thing I learned the hard way was how much work it was to make squash seed edible for consumption. When I went to freeze some squash, I thought to myself how disappointing it was that I wouldn’t be able to use the seeds. So, I decided to roast them in the oven. The end product was fine, but it took hours to ply all of the seeds away from the innards of eight or ten squash. All that for a small Tupperware of seeds.