ferments

Caramel Apple Ginger Spritzer

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It may be sweaty and hot out still, but we’re channeling as many Fall vibes as we can! Nothing reminds us of Fall more than Caramel Apple jam. Add a little whiskey and homemade fermented wild ginger soda, and you’ve got a warming, spicy cocktail on your hands!

You may remember our Wild Fermented Soda blog from a couple months ago. We loved our peach scrap soda so much, we knew we wanted a new flavor for fall. Enter in: ginger fermented wild soda. Read on to see how to make our spritzer AND fermented ginger soda! Cheers!

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Caramel Apple Ginger Spritzer

To create the spritzer:

• 5oz Apple Cider

• 1 oz whiskey

• 1TB Caramel Apple Jam

• 4 oz fermented ginger soda (see below)

• Apple slices for garnish

Instructions:

Add all ingredients to your mason jar, shake and serve!

To make the fermented ginger soda, follow the instructions below or head over to our Wild Fermented Soda Blog (subbing fruit scraps for ginger!)

To make wild fermented ginger soda:

  • 2 cups fresh ginger

  • 1/2 cup sugar

  • 1/2 cup water

  • 1/4 cup ginger bug

  • 1 quart of purified water

Instructions:

  1. To create soda simmer 2 cups of ginger with 1/2 cup of sugar and water for about 15 minutes until it becomes a juice.

  2. Strain away the ginger. Allow the juice to cool down completely.

  3. Next add 1/4 cup of ginger bug to the fruit juice and the quart of water. Stir all together.

  4.  Bottle the mixture into swing top bottles.

  5. Allow the soda to ferment at room temperature for 3 days. After 3 days, stick your bottles into the fridge for at least 1 day.

  6. Enjoy! (Be careful opening them, they have a tendency to be wild with carbonation!)


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!


Apple Turmeric Sauerkraut featuring St. Pete Ferments

This past month my dear friend Sarah Arrazola from St. Pete Ferments joined me in The Urban Canning Kitchen to ferment together! We created a new-to-us sauerkraut recipe, Apple Turmeric. Watch how we made it below and get the written recipe as well! 

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To create the Apple Turmeric Sauerkraut you'll need:

Equipment:

  • crock, large jar, or other food safe vessel with a solid cap. (make sure it is food safe!)
  • fermenting weights or cabbage leaves
  • knife
  • mandolin (optional)
  • small grater (optional)
  • bowl to mix 

Ingredients:

  • 4 lbs. cabbage
  • 2 1/2tbsp. sea salt
  • 2 medium apples
  • 2 - 3 inches turmeric root

Directions:

  1. Wash cabbage heads thoroughly, removing outer leaves. Wash apples and turmeric, too.
  2. Cut cabbage heads into quarters and cut out the cores.
  3. Slice cabbage quarters into small shreds, using a knife or a mandolin if you have one.
  4. Slice apples julienne style, removing the cores, seeds and stems as you go. You can remove the skins if you wish, but it’s not necessary.
  5. Grate the turmeric using a small grater. You can also chop it finely with a knife.  
  6. Place shredded cabbage, sliced apples and grated turmeric into a bowl.  
  7. Sprinkle salt into the mixture a little at a time, massaging the mixture with your hands. The salt will pull water from the cabbage and apples, which will help make the brine for your ferment. Taste the mixture as you go along so that you don’t over salt. 
  8. Once you have added all the salt, mix the ingredients by massaging and squeezing. You’ll know it’s ready when you can squeeze the mixture and liquid drips easily.
  9. Pack the mixture into your vessel, tamping it down using your fist or other utensil. The brine should begin to rise above the vegetable shreds. 
  10. Place a weight on the cabbage that fits inside your vessel. You’ll want to keep the cabbage submerged.You can also cover the mixture with a sacrificial cabbage leaf and tamp it down often during fermentation. It is rare but should any mold grow, it will grow on your sacrificial leaf and not on your ferment. Cover vessel with a solid cap. 
  11. Leave the cabbage to ferment for about 7 days, give or take. You will notice CO2 bubbles starting to form, and you may even be able to hear a slight “hissing” noise. These are all good signs that indicate the bacteria are doing their thing and your cabbage is fermenting! You may “burp” the sauerkraut once or twice a day during fermentation, and feel free to tamp it down below the brine, as the creation of CO2 bubbles will cause the cabbage shreds to fluff up above the brine level.
  12. Check the sauerkraut every couple days. The sauerkraut is protected in its anaerobic brine. Taste your kraut after about a week. If it’s not quite ready, let it ferment a little longer, occasionally taste testing it. It should be tangy and sour when fermentation is complete.
  13. Once your sauerkraut is fully fermented and to your liking, place it in the refrigerator. This slows down the rate of fermentation and essentially “locks” your sauerkraut at your preferred flavor. You’ll want to continue to tamp it below the brine as you eat it. Properly stored sauerkraut can last more than a year. 

Recipe courtesy of St. Pete Ferments


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Sriracha pickled deviled eggs

Sriracha pickled deviled eggs

As the weather warms up and BBQ season approaches for us folks in the south, I begin to get a hankering for some picnic classics like pickled eggs. Great with a cold beer on a hot day, or made into a twist on deviled eggs like we've done here, tons of occasions call for this savory unique snack. There aren't many things I can compare the renewed texture of a pickled egg to, but that rubbery snap is something to get addicted to.