The kitchen was busy this week on the homestead!
We put our ginger bug to work with 3 different soda variations; Wild Blueberry, Lavender Lemon Balm, and a Classic Ginger! This homemade soda is probiotic rich, gut supporting, cheap and easy to make. We cant wait to experiment with more wild crafted flavors as summer comes on in Alaska!
We also whipped up a quick batch of sauerkraut, made some sourdough pizza and kettle corn for a movie night.
-Dennis, Amy & Lena
filmed at our cabin on the fringes of the wilderness
HOMESTEAD RECIPES
SAURKRAUT
2.5 lb head cabbage
1 tbsp salt
1. For every 2.5lb head, add 1 tbsp salt. Shred cabbage, add salt, let sit 15 min. Massage out juices.
2. Pack tightly in a clean mason, covered in brine, and cap. Burp occasionally, ferment 1-8 weeks or longer, to taste, Transfer to cold storage.
GINGER BUG
1 tbsp ginger root, grated but not peeled
1 tbsp sugar
2-3 tbsp water
1. Place all ingredients in a quart mason, stir well to dissolve. Repeat every day, shaking occassionally. Ready when bubbly and active, 5-7 days.
FOR A SODA:
combine 1/4C strained bug with 2 C sweetened juice or tea. Mix and bottle, ferent 1-3 days, chill and serve.
SOURDOUGH PIZZA
1/2-1 C active starter
2 C water
1 T salt
4 C flour
1. Mix starter and water very well, add salt. Mix in flour until a shaggy dough forms.
2. Cover and sit 1.5 hrs. Do 4 stretch and folds, 30 min apart.
3. Sit another 3-5 hrs. Shape into ball, divide into 4, shape into balls, sit 1.5 hrs.
4. Pre heat oven to 450. Stretch dough, top, bake until golden.