Ferments for the holidays

A classic relish redux: Fermented Piccalilli Recipe plus links to more recipes using winter vegetables

This week I have been absorbed in making. For some of our grandchildren, I am hand-stitching little stuffed toys and a new wardrobe for a doll I made last year. I am using old sweaters that for various reasons, aren’t working as sweaters anymore. (In a way, it is not much different than transforming older ferments into something that will be eaten—like this hot sauce or this seriously historic frittata post.) Thanks to a moth invasion last winter, I have an extra supply of sweaters this year. (That was a whole process, but it seems anyway, we’ve eliminated that problem.🤞) I love to work with fiber yet never seem to find the time; a matter of priorities, I suspect. Holiday presents can push one’s priorities, at least for a little while.

Old sweaters become new soft toys.

I have also been fermenting a few things to have on hand for holiday meals. (Sure I could have made some of these weeks or months ago, but where’s the reality in that, besides we might have already eaten them had I. And there is still time.) Notice I said meals, I am not talking about just the big meal everyone else (at least in my inbox) is focusing on, but all the meals, special or not. There is breakfast the day after company arrives, lunches, dinners, or potluck holiday parties. There are so many extra meals, and having some fermented salads and relishes around does help make putting out a quick health-ish spread easier. ( -ish because even if the main dishes don’t seem healthy, the fermented sides will add some enzymes (to help you digest so you don’t feel as full) and exciting flavors. They can also be used to keep hunger at bay or to usher in a heavy meal with acidic small bites to get our digestive juices and hunger going. Today, when I made kimchi, it occurred to me to change the post I had originally slated for you. (It is true, my fruitcake post might have to wait until next year.)

This is one of the things I love most about fermentation--the convenience. Spend a little bit of time prepping vegetables, a little more time watching the microbes do the processing, and then you have instant fresh salads, sides, relishes, or ingredients to be added to something to make it exciting. While the frittata post I mentioned above from years ago is an example of a way to see ferments as an ingredient in a busy household kitchen. Humble, simple, fast and tasty—no gimmicks or frills.

I hope this post will give you some ideas to make the next few weeks easier. Holiday or not, these foods take the pressure off. First some links from the archives.

Making Ruby Red Sauerkraut

Beet Celery Fermented Salad and Ruby Red Sauerkraut are both delightfully festive in color, getting color from beets and red cabbage, respectively. The Beet Celery has a crunchy freshness to it that makes it more like a salad. The Ruby Red Sauerkraut has more of a holiday or winter vibe due to the addition of apples and cranberries.

This Winter Squash Chutney again has fruit, which are combined with a winter vegetable and earthy spices. (Ignore that the link takes you to a pumpkin post, this is a great ferment for a winter table. Finally, if you want sauerkraut that has a little something special try the Charred Cabbage Sauerkraut.

Now for something new. I admit I struggle with categorizing some of these vegetable ferments—when they are clearly not sauerkraut, kimchi or classic pickles—what are they? Condiments? Relishes? Chutneys?