Sunday, March 15, 2015

Making Sauerkraut and 2 New Flock Members

As produce season nears, fermented foods have been on my mind more often.   This summer, I'd really like to preserve more of our harvest.   That being said, I really don't have any experience with water bath or pressure canning foods.  Fermenting foods allows you to store your harvest in a perfectly preserved state.   It also allows you to better digest the foods and increases vitamin level.   The best benefit of lacto fermented foods is that they are full of probiotics and help balance your gut flora.  To ease into this process I started with the most basic of fermented foods, sauerkraut.
To begin, you will need one or two heads of red or green cabbage.  I started with one medium sized head.  Cut into quarters, remove the core and slice into 1/4 inch strips.  Place the shredded cabbage into a large mixing bowl and sprinkle with about 1.5 tablespoons of sea salt. 

You will have to pound the cabbage until it starts releasing its juices.  This juice mixed with the sea salt will the brine that you ferment it in.  I used the largest mixing bowl I own and a drink muddler work the cabbage.

Once you've produced enough liquid, transfer everything over to a large glass jar or ceramic crock.  You want enough brine so that all of the cabbage is submerged.  At this point you might want to lay some large cabbage leaves on the surface of the brine and then weight them down with a small plate or stone.  I used to glass top to an antique Perfect Seal canning jar.  Make sure all the cabbage is submerged or you will risk growing mold.  Lastly, cover the jar with a cotton cloth or coffee filter and secure with a rubber band.  You want the gases to escape but prevent dust from entering.  I placed my sauerkraut in the pantry for about a week and once tangy enough I moved it to the fridge.  If stored in a cool location, fermented sauerkraut can last for a long time.
In other news,  we have slowly been adding more member to our backyard coop.  Fennel was our second edition.  Concerned that Arnica was terrible lonely on her own, we made the long drive to pick her up a friend.  Fennel came from a small hobby farm that housed LOTS of free ranging chickens.  She is a point of lay Leghorn hen which means she hasn't started laying eggs yet but should be in the next few weeks.  Leghorns are known for being fantastic egg layers that eat little feed but pump out beautiful white eggs.  For this reason they are a popular commercial breed and tend to be flighty and don't like to be handled much.  It is said that with patience these birds can become social and snuggly.
When we bought her, Fennel had been bullied by the other hens.  Her tail feathers and backside had been pecked bare.  Since bringing her home her new pin feathers have been coming in nicely and she should be back to normal in a few weeks.  Unfortunately, other hens can't seem to resist bare skin or new feathers and she has become a target for Arnica.  Pin feathers have a blood vessel and if broken they tend to bleed for a long period of time.  The red blood causes a frenzy in the hens and they fixate on it.  We already had to pluck one of Fennel's tail feathers that Arnica broke.  Currently she is segregated in the coop while the other girls are locked out in the run.  At night, the hens are too tired to peck at each other and tend to roost nicely.  And so the trend will continue until Fennel's feathers grow back in.
Poor scrappy bum and short pin feathers growing in.
This weekend we drove out to the Shuswap again to pick up another lady.  The seller also had a small hobby farm and tons of chickens and turkeys running around free range.  She was certain that she had some spare hens that lay colored eggs but wasn't quite sure who she would be able to catch first.  Either way I was going home with a Cream Legbar which lays shades of blue eggs or an Isbar which lay mint green to olive eggs.  The seller had recently bought out a well known breeding company and I got a deal on my hen, plus I know she came from a great breeder.  As it turns out, the Isbar was nowhere to be found and this pretty little Legbar came home with us.  We couldn't be happier with another blue egger to add to the flock and our new hen is a feast for the eyes.  I am though, now obsessed with the idea of green eggs and determined to add an olive layer to my flock.  

We named our new lady Yarrow and she is settling in nicely to the coop.  Although she hasn't pecked at Fennel once she is still banished to the run with Arnica where they go about scratching in the grass and settling on the roosts. 

Arnica's back feathers are coming in well and already look much better than before.
(Check out that chicken butt fluff!)
I can see how keeping hens can be addicting and I've been dreaming about different coloured eggs for the past few weeks.  Currently we have 2 blue layers and a white layer. We have a brown egg layer on order for May (a breed I'm not familiar with) and there is a small farm animal swap coming up in a few weeks.  I am keeping my eyes open for an Isbar or olive laying hen and also for Black Copper Marans which lay a dark chocolate egg.  Dreaming is about all we can do for now as we have yet to get an egg from our two newest hens and Arnica has gone from giving us an egg a day to nil.  Apparently, the stress of a move can cause a bird to stop laying for up to six weeks.  Regardless, I know that in a month or so we should have a steady flow of beautifully coloured eggs coming our way.


  1. No way will it take six weeks for these gals to settle in with such an attentive momma! :) Love their names, and can't wait to see these beauties in person! XO


  2. Oh gosh, I've been craving sauerkraut. You've just reminded me to get another jar going - thank you!

    Your new flock additions look lovely! I hope poor Fennel's feathers are almost in now.

  3. I love sauerkraut on a ruben sandwich. Thanks for stopping by to comment on my post about Nanton Lake. We have so many great camping spots in the backcountry, and the best part they are free and usually a site is available. - Margy