Remote Cabin Dock Work + Our 1st Alaskan Garden Harvest!

#HomeFreeAlaska #OffGrid #Alaska
Autumn is a time to get things done before the long, cold winter sets in! Come with us for one last end of season trip to our remote cabin where we continue work on our river dock & then we return home to our main cabin to harvest our very 1st Alaskan garden! Joe and I spend the day in the kitchen preserving the bounty for the winter season! Cheers...

Don't forget to check out Great Northern Docks for all of your dock needs!
➡️https://greatnortherndocks.com

SAUERKRAUT:
2 heads of cabbage (any color), rinsed & sliced thinly
2 carrots peeled & grated
1 small onions, peeled & diced
2 TBS fresh oregano, rinsed & diced
2 TBS of a good salt, I use sea salt
6. Clean 1/2 gallon jar, with lid & a big stock pot
1 Coffee filter or tea towel. Something to cover the jars during fermentation to keep bugs out!
A fermenting weight

1. Rinse, peel and shred, grade or dice all your veggies & oregano. Reserve 3-4 of the outer cabbage leaves for later...
2. Mix all the ingredients together in a large stock pot.
3. Add your 2 TBS of salt & massage the mixture REALLY well. You really want to make sure that salt is well incorporated throughout so that it draws the moisture out. This is where your brine comes from.
4. Let it rest covered on the counter for 30 min to an hour.
5. Pack your jars (tightly). Really shove that cabbage mixture down! All of the mixture should make a 1/2 gallon of sauerkraut. If it doesn't, you're not packing your jars tight enough!
6. Using the reserved cabbage leaves, place them over the mixture as a "cover" pushing & ensuring the mixture is COMPLETELY submerged under the brine. Tuck those leaves down good on the sides to keep the mixture from rising up.
7. Remove any floaters that are not submerged or they might grow mold.
8. Add your fermenting weight on top as a secondary assurance to keep everything submerged during fermentation.
9. Add the coffee filter on top & just set the lid on top (don't screw it down) the gases need to be able to escape during fermentation or you could have a mess on your hands. I set the jar lid on top loosely as it helps keep the smell of the fermenting onions IN the jar instead of throughout your house!
10. Date your jar, place it on a plate or pyrex dish just in case there's any leakage/spill over during fermentation & place them in a room temp area for at least 7-14 days. We like our sauerkraut really tangy...so I allow mine to ferment on the counter for 2-3 wks!
11. Once the fermentation is done, remove the weight & large cabbage leaves. Place a lid tightly on your jar & place it in the fridge immediately enjoy!

FERMENTED CARROTS:
(Makes 1 quart)
Carrots
1TBS Salt (ex: sea salt or pink Himalayan salt, not iodized table salt)
1 Garlic clove
Purified water
1 clean quart jar
Place 1 garlic clove & 1 TBS salt in quart jar. Peel & quarter carrots. Pack carrots into jar as TIGHT as you can squeeze them in. Fill jar with water, make sure carrots are completely submerged. Put a coffee filter or clothe over top of the jar, secure with a string or jar ring. Allow to ferment on the counter at room temp for at least 5 days. (I prefer 10-14 days, longer the ferment, more tangy the carrots). Remove coffee filter or clothe & secure a lid on the jar, place in the fridge & enjoy! They'll be good for months in the fridge!

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