Cabbage season is coming to an end here in Pensacola. Yesterday morning, I ran to the farmer’s market with the intention of grabbing enough cabbages to make a final kraut until next winter. The market was bare bones for cabbage. One vendor had small ones going for $2 each. I…
Two weeks ago, I started a nine pound batch of sauerkraut. I shredded two green cabbages, one purple cabbage, and a couple pounds of ginger. All of it got stuffed into a six quart crock. The crock started on the kitchen counter. Part of the crock’s design allows gas to…
About six months ago, my partner Josh and I were out at a local Farmer’s Market in southern Alabama. We wandered over to a wall of mason jars filled with pickled okra, pepper jam, and every kind of pickled vegetable. Josh picked up a jar of red onions and told…
For the last two months, the Pensacola farmer’s market has had huge cabbages. When they sell them, the leaves are opening like a giant flower. Sauerkraut is a simple ferment and I like to mix it up by adding in other ingredients. This round, I decided to mix cabbage and…
Pensacola’s market was abundant with watermelon radishes a couple weeks ago. The insides of the vegetables were vibrantly green and pink. Most people use these radishes in salads but I thought they would be fun to ferment. To slice them evenly, I ran them through a food processor. The slices…
Welcome to Three Siblings Kitchen!
We’re a family of amateur food enthusiasts that occasionally jot down our experiences. Whether it’s Jamie’s laminated doughs, Eric’s fermentation projects, or the occasional post by the ‘rents, we document it here!
Three Siblings Kitchen (TSK) 