Siri and I attended a "Melkesyrgjering" workshop as part of the farm's organic-ecological weekend. "Melkesyrgjering" is essentially sauerkraut, fermented cabbage, but you can use all types of vegetables. It is traditionally made in large earthenware jars. Here in the first step Siri is adding salt and spices.
The next step is adding shredding vegetables and then more layers of salt and spices.
After each layer, the mixture is pounded by hand or using wooden posts.
Each team of three tried a different recipe.
With the pounding, the salt breaks down the structure of the cells, letting out vegetable juice.
The red beet mixture was the messiest and may take a day or two to wear off the hands.
After the jar is full and covered in a 1-2 inch layer of juice, heavy stones pieces are fitted in place to hold down the pulp while the fermentation begins.
Here one of the stones is in place. Once both are in, they are press down until they are covered in juice. Then a lid is set on a jar and water is placed around the indented lip as a seal. Over the next 4-8 weeks, the vegetable mixture will let off gas which will slowly bubble through the water seal. It may sound strange, but the result is incredibly delicious.
A walk in the park on a cold Sunday afternoon.
Looking through the fence at the kings land.
Matt makes oranges confit, his new favorite winter recipe. Slices of oranges boil with sugar for at least 16 hours, transforming them into candy.
On another walk along the shore we came across an enormous swan. You can't really get a sense of the size from the picture. There were some 2-3 year olds trying to feed it and it was at least as tall as them.
The water is crystal clear this time of year.
Sunset at 3pm. Yup. You've got to love it.
Dinner with Raghnhild, Ieva and Siri
Heading out for a bike ride.
