![]() If so, you’ll have to start again, because it won’t be good to eat! You’ll be able to taste/smell whether any ‘bad’ bacteria have got in. After three days, taste the sauerkraut to check that it’s good. Remember to open it a few times to relieve the pressure. Leave the jar at room temperature for three days. Pour the liquid from the dish over the cabbage to cover it. ![]() Then press the cabbage well into the bottom of the cleaned jam jar. The cabbage will release a fair amount of liquid, and eventually it will also start to foam a little. This breaks up the structure/fibres of the cabbage, causing it to start releasing moisture. Using your hands, squeeze the cabbage well. The finer the cabbage, the more liquid it will release during fermentation. Rinse a white cabbage, cut it in half and remove the stalk.Ĭhop the cabbage very finely. It’s very important that it’s completely clean before you start fermenting the cabbage, so you only have good bacteria in your finished product. Scald all parts of a jam jar: glass, lid and rubber ring. Season with salt, pepper and lemon juice and stir well.Īdd the kale to the bowl and mix well. Put the crème fraiche, olive oil and garlic in a bowl. Mix well and season with salt and pepper. Place the potatoes in a bowl with the crème fraiche, red wine vinegar, olive oil and herbs. Serve with sauerkraut, potato salad and kale salad. Meanwhile, put your confit duck legs and bratwurst in an ovenproof dish and place in the Forno until golden and crispy. Remove the roast and let it rest on a chopping board, loosely covered with foil. Place the dish in the Forno and let it roast for 2½-3 hours. For more delish eats, follow me on INSTAGRAM + PINTEREST.Season the roast with the spice mixture, salt and pepper and place in an ovenproof dish. I recently put together some tips and tricks on how to flawlessly grill fish for Brit + Co, so you can check out the article and infographic here for guidance if you need it.ĭid you make this recipe? Snap a pic and tag me on /#killingthyme. If you’re grilling straight on the grill, you’ll want to keep your fillet in tact and chop it up after it’s been cooked. I grill my fish in foil, so I cubed a 6oz fillet into nine babely chunks prior to gilling and that made enough for three tacos. You can make the recipe I’ve provided, or use your fave pre-blended jerk seasoning. So I looked up a handful of blogger recipes and sort of threw together what I could while taste testing based on restaurant-style jerk spices I’ve tasted. It was basically all sugar!? Way too sweet and just lacking. It was actually a recipe from the Food Network (wtf, right?), so I had confidence in it, but dayum. ![]() The first homespun jerk blend that I made today was a total doozy and had to go in the trash. You can get creative and add your own vibrant garnishes, just be sure to let me know! I love seeing your personal twists on my recipes :) The other pretty things you see adorning these tacos are watermelon radishes (local, yay!), microgreens, red cabbage, and avocado - all which are totally optional. If you can’t get your hands on green tomatoes, omit them from this recipe and pretend they were never mentioned don’t substitute them with ripened red tomatoes, because that’s not happening. If you’re growing tomatoes in your garden, snag a few unripened babes. It’s crisp, tangy, slightly sour, and it’s a fabulous addition to the sweet + heat in this recipe. They know the unripened tomato is a thing of beauty. Green tomatoes are hard to find at the supermarket, but at the farmers’ markets in the South, they know. And when I perused the Raleigh farmers’ market this past weekend, sweet peach salsa came to mind - sweet peach salsa with tangy locally-grown green tomatoes. ![]() One of my pals suggested fish tacos, and a light went on in my head almost immediately: jerk fish tacos. Some of the suggestions I received were flippin’ brilliant, and now I feel more inspired than ever! So, if you were a part of that, THANK YOU. I’m *really* glad I did this, because sometimes as a blogger, my mind is just a jumble of ideas with no concrete plans. Last week I hit up Facebook and asked you, my readership, what you wanted to see more of on this blog. How could I let this happen? (I do have a shrimp taco recipe, though. My husband and I are total devotees to Taco Tuesday and we hit up our neighborhood taco joint weekly in order to celebrate the taco. Not only is this a pescetarian blog, but I’m also kind of/sort of a taco aficionado. It wasn’t until the other day when I realize I didn’t have a fish taco recipe on this blog.
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