STONE CREEK TRADING – GIVEAWAY!

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During a few google searches earlier this year, I came across an online shop called Stone Creek Trading, Ltd. I quickly fell in love with their old world traditional products that are imported from Poland. All of the products are made of natural materials (not BPA laden plastic, or lead in the paint!).

Emily and her husband own the business and reside in Illinois with their children. This family-run business offers great kitchenware items as well as decorative items but I’m most fond of their fermentation supplies. They offer a wonderful variety of shapes and sizes of fermentation crocks and they even manufacture their own all-glass crock weights in serveral different diameter options!

My absolute favorite product that they offer is their cabbage shredder <—- I have this BIG one. This product changed my sauerkraut-making game. Kraut is a staple in our home and it used to take me 45 mins to chop up 3 heads cabbage (maybe I’m slow? But it is time consuming nonetheless!). Now with the shredder, I shred up 3 cabbages in less than 10 mins! They offer a medium size and will soon be offering a small shredder as well!

I’m so excited to announce that Stone Creek Trading reached out to me to host a GIVEAWAY for all of my lovely social media followers.

To enter:

Head on over to Instagram and follow @stone_creek_trading and click back to my GIVEAWAY POST on my Instagram account and let me know which of the 3 prizes you’d like to win.

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Prize #1: Luna Glass Crock Weights – non-porous glass weights to add to fermenting crocks to keep the produce under the brine.

Prize #2: Medium Size Wooden Cabbage Shredder, great for slaw and PERFECT for sauerkraut making.

Prize #3: A $25 shop credit to Stone Creek Trading to apply to any thing that you want.

No Instagram account? No problem. “LIKE” their Facebook page. You must let me know in the comments of this blog post that you “liked” their page in order to get an entry.

Want additional entries? Visit stonecreektrading.com, scroll down to the bottom of the page and enter your e-mail address to receive their newsletter! Once again, you must leave me a comment on this blog post letting me know you signed up to receive an entry.

Winner will be announced on my blog December 2nd, 2016 as well as on my Facebook page and on my Instagram account. Don’t forget to check back!

Good luck!

COMPLETE ALL 3 TASKS TO GAIN 3 ENTRIES INTO THE CONTEST! Contest will end 12/1/16 at 11:59pm Central Time Zone. This contest is open only to U.S. residents of the 48 contiguous states.

UPDATE:

The Stone Creek Trading Giveaway had a great turn out and the owners are so happy with your excitement that they decided to give ALL 3 PRIZES away! The winners have been notified and have 72 hours to claim their prize – so check your e-mails! The winners are:

Judy – $25 Store Credit, Melissa S. – Luna Crock Weights and @wright.r for the highly sought after Cabbage Shredder.

Stone Creek Trading is also extending a special discount to all Minnesota from Scratch readers! Get $5 off any order over $50! One per customer, good through December 9, 2016. Discount code: MNScratch5

Congratulations winners! There will be more giveaways to come in 2017!

Thanks for reading!
-Stephanie

Dreams Do Come True: I’m Writing a Book!

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Next summer, in July or August of 2017, you’ll be able to buy my book! I’m writing a book! I cannot believe it. I wrote my first 4,000 words over the weekend and although it feels good, I have a lot ahead of me. It’s an awesome feeling but also so, so scary. It’s easy to let my insecurities creep into my mind but I will continue to be positive and keep my eyes on the prize, THIS BOOK IS GOING TO ROCK.

I began canning about ten years ago and it quickly became an obsession, I’m sure many of you know exactly what I mean. After a lifelong love affair with kimchi, I decided it was time to start fermenting as well (I finally mastered my recipe two years ago). As the years go by, I’ve come to realize that most people stick to one hobby or the other, not enough of you can and ferment food. That’s when the idea came to me and I decided that I needed to write a book with both canning AND fermentation recipes, for the same produce item. Now you will be able to easily reference recipes for both canning and fermenting for the same fruit or vegetable in one amazingly resourceful book, my book!

I’m going to be laser focused over the next 9 months and do my best to produce the most delicious recipes I can come up with.

Thanks for all the love and support over the years on this blog, twitter and instagram. ❤

2015 Canning/Fermenting Season Yield

This year has been my top producing year for canning and fermenting! I made two batches of strawberry rhubarb jam, three huge batches of garlic dill pickles, 35 jars of pickled jalapenos (possibly more), cinnamon and nutmeg spiced pear jam (from MN grown pears!), one batch of pickled beets and I even tried something new – Cowboy Candy! I’ll be canning some cranberry-apple jam this weekend as well. I also made spicy garlic pickled eggs!

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Spicy pickled eggs! These are the perfect snack to have around!

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Cinnamon and nutmeg spiced pear jam! This was A LOT of work since the pears are tiny and had to be peeled. I also had to cook it down for 3 hours!

Strawberry Rhubarb jam sealing in the waterbath

Strawberry Rhubarb Jam, taking a dip in the hot tub to get all sealed up!

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Pickled beets, which I have not made since my very first year canning 8 years ago (HARD TO BELIEVE), pickled jalapeno slices and pickles!

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It’s so nice to have a little helper… so glad she likes to cook!

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Cowboy Candy which is basically jalapenos in a sweet syrup.

I fermented garlicky carrots and garlicky rattlesnake pole beans from the garden, which of both were amazing.  Every  3 weeks or so I make a large batch of kimchi – I’m totally obsessed and have been since childhood. I’m working on fermenting green tomatoes from the garden today.

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Fermented garlicky rattle snake bean poles and carrots. All of the purple color came off of the beans as well as my cosmic carrots during fermentation, leaving the brine pinkish. And then more pickles… I love a good relish platter, especially when it’s all homemade!

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We had to pick all of the green tomatoes and peppers due to the deep freeze we got the other day, so spicy fermented green tomatoes it is!

Tell me about your yield! What did you preserve this year and which method did you use? Which turned out to be your favorite?

How to Make Sauerkraut From Scratch: Step by Step Guide to Fermenting Cabbage

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

Here is a quick and easy guide to making your own sauerkraut. Why ferment foods? I briefly explain why here. For ingredients, all you will need is organic cabbage and sea salt.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

I use about 1.5 tablespoons of sea salt per every 3 pounds or so of cabbage.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

Clean up your cabbage and shred it or grate it. Place the shredded cabbage in bowls and toss in some sea salt.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

Then begin to layer your cabbage into your crock, alternating between layering the cabbage and sprinkling it with sea salt.  Firmly pack the cabbage into the crock using some elbow grease. You can add additional veggies to your cabbage at this point as well, such as carrots, jalapenos, onions or garlic.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

I was able to fit both of my cabbages in this gallon sized crock. The salt should pull water out from the cabbage which will create the brine that your cabbage needs to be submerged in.  The older your cabbage is, the less water that will be pulled from the shreds.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

Cover your cabbage with a lid or weight to keep the cabbage under the brine level. I’ve used jars full of water, clean rocks and other creative items to weigh down my lids. Just make sure whatever you use is sanitized.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

If your brine does not rise above the cabbage, dissolve one tablespoon of sea salt in one cup of filtered water and add it to the crock.  Cover the crock with cheesecloth, a pillowcase or any other breathable wrap. Store in a cool, dry place and check on your sauerkraut on a daily basis to make sure no mold has grown or bugs have found there way in. You also want to make sure the brine has not evaporated.

Taste test every week or so until you have reached your desired taste.  I have had sauerkraut ready in two weeks and have left some fermenting as long as five weeks. Once it is complete, transfer the kraut into glass jars and keep it in the fridge!

How to make homemade sauerkraut - www.minnesotafromscratch.wordpress.com

Wondering about my beautiful crock? Most people ask me where they can find one for themselves. I bought mine from Jeremy Ogusky, a potter out in Boston. It is a handmade gallon size crock, which initially people think is too small, but I have found it to be just the right size. I refer to it as “the gem of my kitchen”. It’s not only functional, but aesthetically pleasing. See more of his crocks, recipes and portfolio here.

 

 

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