#kimchi — Public Fediverse posts

Korean kimchi may help clear microplastics from the gut, early study in mice suggests

Scientists are investigating how kimchi, a widely eaten Korean side dish, can be an unlikely ally against microplastics.…
#EuropeSays #Korea #KR #bacterialstrain #fermentedfood #Kimchi #Korean #Microplastics
https://www.europesays.com/korea/98458/

Why more people are focused on fermented food and gut health https://www.byteseu.com/2218243/ #FermentedFood #fibermaxxing #GutHealth #Health #kimchi #yogurt

@sunumbral Napa cabbage is much more delicate than regular cabbage when I make #kimchi , I only ferment it on the counter for 3 days, unlike #sauerkraut which I ferment for 3 weeks before refrigeration. I think there are a lot of additions you can make with either sort of #fermentation. One guy here uses paprika instead of gochugaru.

@sunumbral Napa cabbage is much more delicate than regular cabbage when I make #kimchi , I only ferment it on the counter for 3 days, unlike #sauerkraut which I ferment for 3 weeks before refrigeration. I think there are a lot of additions you can make with either sort of #fermentation. One guy here uses paprika instead of gochugaru.

@sunumbral Napa cabbage is much more delicate than regular cabbage when I make #kimchi , I only ferment it on the counter for 3 days, unlike #sauerkraut which I ferment for 3 weeks before refrigeration. I think there are a lot of additions you can make with either sort of #fermentation. One guy here uses paprika instead of gochugaru.

@sunumbral Napa cabbage is much more delicate than regular cabbage when I make #kimchi , I only ferment it on the counter for 3 days, unlike #sauerkraut which I ferment for 3 weeks before refrigeration. I think there are a lot of additions you can make with either sort of #fermentation. One guy here uses paprika instead of gochugaru.

@sunumbral Napa cabbage is much more delicate than regular cabbage when I make #kimchi , I only ferment it on the counter for 3 days, unlike #sauerkraut which I ferment for 3 weeks before refrigeration. I think there are a lot of additions you can make with either sort of #fermentation. One guy here uses paprika instead of gochugaru.

Oh, and my wife tries to make some #kimchi out of the rest. I hope it'll ferment in the right way. 😄

#Food

Oh, and my wife tries to make some #kimchi out of the rest. I hope it'll ferment in the right way. 😄

#Food

Fermenting food is nothing new, but gut health is taking the spotlight

More people are focusing on their gut health, as fibermaxxing goes mainstream, colorectal cancer rises among young adults…
#UnitedStates #US #USA #america #bacteria #barbaraolendzki #daliaperelman #day #diet #Entertainment #Food #ganjhu #greataddition #guthealth #health #healthexpert #kimchi #microbe #people #sauerkraut #sports #unitedstatesofamerica #yogurt
https://www.europesays.com/3130853/

https://www.europesays.com/at/?p=270788 Sauerkraut statt Ozempic: 39% weniger Todesfälle bei regelmäßigem Verzehr #AT #Austria #Experten #Gesundheit #GLP1Booster #Health #Kimchi #Österreich #Ozempic #Produktionszahlen #Sauerkraut #Studienlage #Todesfälle #Verzehr

https://www.europesays.com/at/270762/ Darmkrebs: Joghurt und Kimchi halbieren Erkrankungsrisiko #AT #Austria #Darmkrebs #Darmkrebsrisiko #Erkrankungsrisiko #Experten #Gesundheit #Health #Hype #Joghurt #Kimchi #Konsum #NHANESAnalyse #Österreich #Produkte

How to drive the wife out of the kitchen.

Step 1: fry some garlic slices in hot oil in a pan.

Step 2: toss some kimchi in the pan and as soon as it is softened toss in an egg or two and scramble them together.

Step 3: listen to the complaints about how the kitchen stinks as she exits.

Was just going to fry an egg and when I saw the jar of kimchi decided to try it as I had heard it was good. And it was!

May not try again if wife is home but I did enjoy it.

#kimchi
#breakfast

Kimchi – fermentierter, scharf gewürzter Chinakohl – ist Koreas Nationalgericht und gehört zu fast jeder Mahlzeit. Für die ideale Gärtemperatur gibt es eigene „Kimchi-Kühlschränke“: 2011 besaßen 81 % der Haushalte einen solchen. 🥬

#Korea #Kimchi

https://www.koreatimes.co.kr/business/tech-science/20111121/kimchi-refrigerator-maintains-taste-of-fermented-food

Kimchi – fermentierter, scharf gewürzter Chinakohl – ist Koreas Nationalgericht und gehört zu fast jeder Mahlzeit. Für die ideale Gärtemperatur gibt es eigene „Kimchi-Kühlschränke“: 2011 besaßen 81 % der Haushalte einen solchen. 🥬

#Korea #Kimchi

https://www.koreatimes.co.kr/business/tech-science/20111121/kimchi-refrigerator-maintains-taste-of-fermented-food

My first attempt at fermentation. I made cubed pickled radish (in the jar and dish on the right). The proportions were a little off - should have had more radish for the amount of kimchi paste, but it was still tasty. Will definitely be trying more in the future, including of course traditional kimchi with napa cabbage.

#food #kimchi

My first attempt at fermentation. I made cubed pickled radish (in the jar and dish on the right). The proportions were a little off - should have had more radish for the amount of kimchi paste, but it was still tasty. Will definitely be trying more in the future, including of course traditional kimchi with napa cabbage.

#food #kimchi

https://www.kpopnsfw.com/281771/260705-karina-winter-kimchi-for-the-snack-%f0%9f%94%a5-aespa-members-having-a-drink-after-work-is-this-real-winters-unique-way-of-enjoying-a-solo-drink-%f0%9f%a4%a3-jtbc-please-take-ca/ 260705 Karina & Winter – “Kimchi for the snack…🔥” aespa members having a drink after work is this real? Winter’s unique way of enjoying a solo drink 🤣 @ JTBC Please Take Care of My Refrigerator EP.78 (Highlight) #aespa #amp #care #DRINK #enjoying #EP78 #highlight #JTBC #KARINA #Kimchi #members #real #Refrigerator #snack #solo #unique #winter #Winters #Work

Round two of homemade fermented veggies (faux-kimchi) went great, so it's time for round three. Fermented cauliflower is so good 😋

#fermentation #kimchi

Round two of homemade fermented veggies (faux-kimchi) went great, so it's time for round three. Fermented cauliflower is so good 😋

#fermentation #kimchi

@commonst @joakimfors I have a very easy recipe and method, which can be personalized so many ways. It’s great to have on hand.
#kimchi

@commonst @joakimfors I have a very easy recipe and method, which can be personalized so many ways. It’s great to have on hand.
#kimchi

Und das Kinder passiert, wenn mensch bei diesen Temperaturen #Kimchi macht und dabei vergisst das Glas öfter zu entlüften

✅ Glas ist zum Glück noch heil
✅ Kimchi schmeckt
✅ Küche neu gestrichen

#fermentation

Und das Kinder passiert, wenn mensch bei diesen Temperaturen #Kimchi macht und dabei vergisst das Glas öfter zu entlüften

✅ Glas ist zum Glück noch heil
✅ Kimchi schmeckt
✅ Küche neu gestrichen

#fermentation

Good morning my Fedi friends. There is sunshine, bright sunshine outside but there is also some very dark clouds. Around 10c when I woke up & it supposed to get to an ok 15c, there is definitely rain around, but not sure how much of it will land. Still it’s lovely to see the sun after yesterday’s dull grey day.
I added some yummy Kimchi to my breakfast eggs today, normally I’d put a dollop of chilli crisp on them. The kimchi added instead was delicious. I really, really need to teach myself how to make this stuff as it’s pretty expensive to buy & I love a good one. I know it’s fairly simple, it’s just the getting what I need & the doing!
My usual Sunday agenda of an exercise class & then a visit to my sister. She’ll be noticing the quiet after nearly 2 weeks of having family visits. I’m takin her some of my dried #Feijoa #NaturesLollies as she really wants to try them. I won’t be taking many though as she has a lot of problems in the digestive, gut area & I don’t want to be the one to cause problems for her.
Hope you all have a lovely #Sunday & that there is also some sunshine 🌞🌻. Time I got moving. #Weather #Breakfast #Kimchi #Exercise #Family.

Good morning my Fedi friends. There is sunshine, bright sunshine outside but there is also some very dark clouds. Around 10c when I woke up & it supposed to get to an ok 15c, there is definitely rain around, but not sure how much of it will land. Still it’s lovely to see the sun after yesterday’s dull grey day.
I added some yummy Kimchi to my breakfast eggs today, normally I’d put a dollop of chilli crisp on them. The kimchi added instead was delicious. I really, really need to teach myself how to make this stuff as it’s pretty expensive to buy & I love a good one. I know it’s fairly simple, it’s just the getting what I need & the doing!
My usual Sunday agenda of an exercise class & then a visit to my sister. She’ll be noticing the quiet after nearly 2 weeks of having family visits. I’m takin her some of my dried #Feijoa #NaturesLollies as she really wants to try them. I won’t be taking many though as she has a lot of problems in the digestive, gut area & I don’t want to be the one to cause problems for her.
Hope you all have a lovely #Sunday & that there is also some sunshine 🌞🌻. Time I got moving. #Weather #Breakfast #Kimchi #Exercise #Family.

https://www.europesays.com/ro/209724/ Cabinetul lui Trump are o nouă armă secretă – o dietă pe bază de varză murată #AlimenteFermentate #BreakingNews #BreakingNews #CasaAlba #CeleMaiPopulareSubiecte #DietaVarzaMurata #DonaldTrump #FeaturedNews #FeaturedNews #Headlines #Internațional #JdVance #kimchi #LatestNews #LatestNews #News #RO #Română #Romania #Romanian #slabire #Știri #Titluri #TopStories #TopStories #World #WorldNews #WorldNews

@jonobie
#kimchi, #yogurt, and #sauerkraut are pretty easy, at least the way that I do it. They are SO delicious, and have the natural benefits of fermentation, unlike storebought, which will usually be pasteurized, killing all of the good bacteria.
#fermentation

@jonobie
#kimchi, #yogurt, and #sauerkraut are pretty easy, at least the way that I do it. They are SO delicious, and have the natural benefits of fermentation, unlike storebought, which will usually be pasteurized, killing all of the good bacteria.
#fermentation

@jonobie
#kimchi, #yogurt, and #sauerkraut are pretty easy, at least the way that I do it. They are SO delicious, and have the natural benefits of fermentation, unlike storebought, which will usually be pasteurized, killing all of the good bacteria.
#fermentation

@jonobie
#kimchi, #yogurt, and #sauerkraut are pretty easy, at least the way that I do it. They are SO delicious, and have the natural benefits of fermentation, unlike storebought, which will usually be pasteurized, killing all of the good bacteria.
#fermentation

@jonobie
#kimchi, #yogurt, and #sauerkraut are pretty easy, at least the way that I do it. They are SO delicious, and have the natural benefits of fermentation, unlike storebought, which will usually be pasteurized, killing all of the good bacteria.
#fermentation

I might be taking up a new hobby. Now we wait a week.

#fermentation #kimchi

I might be taking up a new hobby. Now we wait a week.

#fermentation #kimchi

Mon premier lot de ferments dans mon nouveau appartement, les bocaux sont un peux au hasard, je n'ai pas toutes les bocaux de mon ancien appartement.

J'ai fait le Kim chi très épice avec les piments africains.
Navettes, oignon, carotte, gingembre et aile. Ce n'est pas traditionnel mais j'aime tout ça.

J'ai eu trop des navettes, alors, j'ai fait le ferment traditionnel des navettes avec un peu de betterave.

J'ai commencé avec mon premier yaourt avec mon chauffe-eau d'immersion aussi.

Ma nouvelle cuisine progresse.

#cuisine #cooking #pickles #fermentation #kimchi

Mon premier lot de ferments dans mon nouveau appartement, les bocaux sont un peux au hasard, je n'ai pas toutes les bocaux de mon ancien appartement.

J'ai fait le Kim chi très épice avec les piments africains.
Navettes, oignon, carotte, gingembre et aile. Ce n'est pas traditionnel mais j'aime tout ça.

J'ai eu trop des navettes, alors, j'ai fait le ferment traditionnel des navettes avec un peu de betterave.

J'ai commencé avec mon premier yaourt avec mon chauffe-eau d'immersion aussi.

Ma nouvelle cuisine progresse.

#cuisine #cooking #pickles #fermentation #kimchi

Mon premier lot de ferments dans mon nouveau appartement, les bocaux sont un peux au hasard, je n'ai pas toutes les bocaux de mon ancien appartement.

J'ai fait le Kim chi très épice avec les piments africains.
Navettes, oignon, carotte, gingembre et aile. Ce n'est pas traditionnel mais j'aime tout ça.

J'ai eu trop des navettes, alors, j'ai fait le ferment traditionnel des navettes avec un peu de betterave.

J'ai commencé avec mon premier yaourt avec mon chauffe-eau d'immersion aussi.

Ma nouvelle cuisine progresse.

#cuisine #cooking #pickles #fermentation #kimchi

Mon premier lot de ferments dans mon nouveau appartement, les bocaux sont un peux au hasard, je n'ai pas toutes les bocaux de mon ancien appartement.

J'ai fait le Kim chi très épice avec les piments africains.
Navettes, oignon, carotte, gingembre et aile. Ce n'est pas traditionnel mais j'aime tout ça.

J'ai eu trop des navettes, alors, j'ai fait le ferment traditionnel des navettes avec un peu de betterave.

J'ai commencé avec mon premier yaourt avec mon chauffe-eau d'immersion aussi.

Ma nouvelle cuisine progresse.

#cuisine #cooking #pickles #fermentation #kimchi

Mon premier lot de ferments dans mon nouveau appartement, les bocaux sont un peux au hasard, je n'ai pas toutes les bocaux de mon ancien appartement.

J'ai fait le Kim chi très épice avec les piments africains.
Navettes, oignon, carotte, gingembre et aile. Ce n'est pas traditionnel mais j'aime tout ça.

J'ai eu trop des navettes, alors, j'ai fait le ferment traditionnel des navettes avec un peu de betterave.

J'ai commencé avec mon premier yaourt avec mon chauffe-eau d'immersion aussi.

Ma nouvelle cuisine progresse.

#cuisine #cooking #pickles #fermentation #kimchi

Ready in one hour, this kimchi is completely vegan and can be used as a side dish or incorporate it into meals.

🌱 Recipe: https://www.veganeasy.org/recipes/one-hour-vegan-kimchi/

#vegan #veganfood #veganrecipes #kimchi

Ready in one hour, this kimchi is completely vegan and can be used as a side dish or incorporate it into meals.

🌱 Recipe: https://www.veganeasy.org/recipes/one-hour-vegan-kimchi/

#vegan #veganfood #veganrecipes #kimchi

Garnissage pliage tassage... Ça déborde et il reste un peu de farce. Bah.
#kimchi

C'est reparti mon #Kimchi !

C'est reparti mon #Kimchi !

#The100DayProject I took a break from the project while I travelled for the last 2 weeks, but I'm not adding those days to the end. Today's creative project was #fermentation: making #kimchi, yogurt, and lemon/ginger soda, now that I'm home.
I did all of this (as well as dishes) while enjoying a #BodyDouble session with long-term friends. It's such a great way to catch up with people while being productive.

#ScotlandGrows - #ShetlandKale

by Cairi Balmain

"I want to draw your attention to a rare Scottish heritage vegetable called Shetland #Kail / #Kale. I have been eating lots of the young leaves recently and wanted to share my love of this not so commonly known vegetable, its history, why it’s so special, and why it should be a staple in Scottish vegetable gardens.

What is Shetland Kale?

Shetland Kale is one of the most productive crops grown in Shetland and officially is classified as a #cabbage. Traditionally, in Shetland the hearts were eaten like a normal cabbage, while the leaves were given to the cattle and this still continues on some #crofts today. I like to eat the young leaves as it is a waste letting them go tough when you do not have cattle to feed! When they are small and tender, the leaves taste nice and peppery and go very well with other types of kale in meals. I like to make kale crisps in the dehydrator or oven.

What is Its History?

Shetland Kale is the oldest known Scottish variety and has been grown in Shetland since the 17th century. Before the era of cheap oil, all #ShetlandCrofts grew crops including #oats, #bere, #neeps, #potatoes, and Shetland Kale. Due to the challenges of the weather in Shetland, seeds were sown in #PlantieCrubs: circular stone walled enclosures where the plants were protected from wind, frost, rabbits, and grazing animals. The seeds were grown successfully here, then were transplanted into kail yards, also made with stone walls to protect them from the near constant wind! There are still many ruined #KailYards visible in the islands, not used any more but part of the landscape heritage of Shetland.

Why Does it Need Saving?

Shetland Kale has been registered as a #ConservationVariety due to its decline in usage over the past thirty years, and until recently the seed’s survival was dependent on local crofters saving their seed and passing it on. Recently, however, there has been a resurgence of people wanting to grow the heritage seed. Shetland Kale Seed Producers Network has recently released seed that I bought from Planticrub, the local garden centre in Shetland. You can find information on Shetland Kale and where to buy it through the Shetland Kale Growers Seed Network. You also might be lucky and find it in a local #SeedSwap #SeedLibrary or meet.

How to Grow

Since not many people have, or have need of, a stone polycrub these days, sow the seeds like normal brassicas inside the house or greenhouse in March/April. Plant out with the other kale, cabbages, and broccoli in late April/early May and harden off in the usual manner. You can also grow them with successive sowings through the Spring and Summer to keep a constant supply. Shetland Kale takes up a lot of space, so space the plants well or they will take over!

I like to harvest a few leaves at a time off each plant when they are young and tender and leave the heart to develop into a cabbage to eat in the Winter. It makes a unique #kimchi! Shetland Kale is hardy so will survive the Scottish Winter fine outside. Shetlanders normally leave a few plants to go to seed the second year to see the beautiful yellow flowers come out and to harvest the seed. To save the seed from your own Shetland Kale and help save this heritage seed, harvest the pods when they have turned brown and slightly brittle, place on a cloth to prevent seed loss and thresh the pods by rubbing between the hands. Then store in a cool area."

https://scotlandgrowsmagazine.com/2020/10/22/shetland-kale/

#SolarPunkSunday #Scotland #TraditionalFoods #SeedSaving #EndangeredSpecies #GrowYourOwn #SeedSaving

#ScotlandGrows - #ShetlandKale

by Cairi Balmain

"I want to draw your attention to a rare Scottish heritage vegetable called Shetland #Kail / #Kale. I have been eating lots of the young leaves recently and wanted to share my love of this not so commonly known vegetable, its history, why it’s so special, and why it should be a staple in Scottish vegetable gardens.

What is Shetland Kale?

Shetland Kale is one of the most productive crops grown in Shetland and officially is classified as a #cabbage. Traditionally, in Shetland the hearts were eaten like a normal cabbage, while the leaves were given to the cattle and this still continues on some #crofts today. I like to eat the young leaves as it is a waste letting them go tough when you do not have cattle to feed! When they are small and tender, the leaves taste nice and peppery and go very well with other types of kale in meals. I like to make kale crisps in the dehydrator or oven.

What is Its History?

Shetland Kale is the oldest known Scottish variety and has been grown in Shetland since the 17th century. Before the era of cheap oil, all #ShetlandCrofts grew crops including #oats, #bere, #neeps, #potatoes, and Shetland Kale. Due to the challenges of the weather in Shetland, seeds were sown in #PlantieCrubs: circular stone walled enclosures where the plants were protected from wind, frost, rabbits, and grazing animals. The seeds were grown successfully here, then were transplanted into kail yards, also made with stone walls to protect them from the near constant wind! There are still many ruined #KailYards visible in the islands, not used any more but part of the landscape heritage of Shetland.

Why Does it Need Saving?

Shetland Kale has been registered as a #ConservationVariety due to its decline in usage over the past thirty years, and until recently the seed’s survival was dependent on local crofters saving their seed and passing it on. Recently, however, there has been a resurgence of people wanting to grow the heritage seed. Shetland Kale Seed Producers Network has recently released seed that I bought from Planticrub, the local garden centre in Shetland. You can find information on Shetland Kale and where to buy it through the Shetland Kale Growers Seed Network. You also might be lucky and find it in a local #SeedSwap #SeedLibrary or meet.

How to Grow

Since not many people have, or have need of, a stone polycrub these days, sow the seeds like normal brassicas inside the house or greenhouse in March/April. Plant out with the other kale, cabbages, and broccoli in late April/early May and harden off in the usual manner. You can also grow them with successive sowings through the Spring and Summer to keep a constant supply. Shetland Kale takes up a lot of space, so space the plants well or they will take over!

I like to harvest a few leaves at a time off each plant when they are young and tender and leave the heart to develop into a cabbage to eat in the Winter. It makes a unique #kimchi! Shetland Kale is hardy so will survive the Scottish Winter fine outside. Shetlanders normally leave a few plants to go to seed the second year to see the beautiful yellow flowers come out and to harvest the seed. To save the seed from your own Shetland Kale and help save this heritage seed, harvest the pods when they have turned brown and slightly brittle, place on a cloth to prevent seed loss and thresh the pods by rubbing between the hands. Then store in a cool area."

https://scotlandgrowsmagazine.com/2020/10/22/shetland-kale/

#SolarPunkSunday #Scotland #TraditionalFoods #SeedSaving #EndangeredSpecies #GrowYourOwn #SeedSaving

#ScotlandGrows - #ShetlandKale

by Cairi Balmain

"I want to draw your attention to a rare Scottish heritage vegetable called Shetland #Kail / #Kale. I have been eating lots of the young leaves recently and wanted to share my love of this not so commonly known vegetable, its history, why it’s so special, and why it should be a staple in Scottish vegetable gardens.

What is Shetland Kale?

Shetland Kale is one of the most productive crops grown in Shetland and officially is classified as a #cabbage. Traditionally, in Shetland the hearts were eaten like a normal cabbage, while the leaves were given to the cattle and this still continues on some #crofts today. I like to eat the young leaves as it is a waste letting them go tough when you do not have cattle to feed! When they are small and tender, the leaves taste nice and peppery and go very well with other types of kale in meals. I like to make kale crisps in the dehydrator or oven.

What is Its History?

Shetland Kale is the oldest known Scottish variety and has been grown in Shetland since the 17th century. Before the era of cheap oil, all #ShetlandCrofts grew crops including #oats, #bere, #neeps, #potatoes, and Shetland Kale. Due to the challenges of the weather in Shetland, seeds were sown in #PlantieCrubs: circular stone walled enclosures where the plants were protected from wind, frost, rabbits, and grazing animals. The seeds were grown successfully here, then were transplanted into kail yards, also made with stone walls to protect them from the near constant wind! There are still many ruined #KailYards visible in the islands, not used any more but part of the landscape heritage of Shetland.

Why Does it Need Saving?

Shetland Kale has been registered as a #ConservationVariety due to its decline in usage over the past thirty years, and until recently the seed’s survival was dependent on local crofters saving their seed and passing it on. Recently, however, there has been a resurgence of people wanting to grow the heritage seed. Shetland Kale Seed Producers Network has recently released seed that I bought from Planticrub, the local garden centre in Shetland. You can find information on Shetland Kale and where to buy it through the Shetland Kale Growers Seed Network. You also might be lucky and find it in a local #SeedSwap #SeedLibrary or meet.

How to Grow

Since not many people have, or have need of, a stone polycrub these days, sow the seeds like normal brassicas inside the house or greenhouse in March/April. Plant out with the other kale, cabbages, and broccoli in late April/early May and harden off in the usual manner. You can also grow them with successive sowings through the Spring and Summer to keep a constant supply. Shetland Kale takes up a lot of space, so space the plants well or they will take over!

I like to harvest a few leaves at a time off each plant when they are young and tender and leave the heart to develop into a cabbage to eat in the Winter. It makes a unique #kimchi! Shetland Kale is hardy so will survive the Scottish Winter fine outside. Shetlanders normally leave a few plants to go to seed the second year to see the beautiful yellow flowers come out and to harvest the seed. To save the seed from your own Shetland Kale and help save this heritage seed, harvest the pods when they have turned brown and slightly brittle, place on a cloth to prevent seed loss and thresh the pods by rubbing between the hands. Then store in a cool area."

https://scotlandgrowsmagazine.com/2020/10/22/shetland-kale/

#SolarPunkSunday #Scotland #TraditionalFoods #SeedSaving #EndangeredSpecies #GrowYourOwn #SeedSaving

#ScotlandGrows - #ShetlandKale

by Cairi Balmain

"I want to draw your attention to a rare Scottish heritage vegetable called Shetland #Kail / #Kale. I have been eating lots of the young leaves recently and wanted to share my love of this not so commonly known vegetable, its history, why it’s so special, and why it should be a staple in Scottish vegetable gardens.

What is Shetland Kale?

Shetland Kale is one of the most productive crops grown in Shetland and officially is classified as a #cabbage. Traditionally, in Shetland the hearts were eaten like a normal cabbage, while the leaves were given to the cattle and this still continues on some #crofts today. I like to eat the young leaves as it is a waste letting them go tough when you do not have cattle to feed! When they are small and tender, the leaves taste nice and peppery and go very well with other types of kale in meals. I like to make kale crisps in the dehydrator or oven.

What is Its History?

Shetland Kale is the oldest known Scottish variety and has been grown in Shetland since the 17th century. Before the era of cheap oil, all #ShetlandCrofts grew crops including #oats, #bere, #neeps, #potatoes, and Shetland Kale. Due to the challenges of the weather in Shetland, seeds were sown in #PlantieCrubs: circular stone walled enclosures where the plants were protected from wind, frost, rabbits, and grazing animals. The seeds were grown successfully here, then were transplanted into kail yards, also made with stone walls to protect them from the near constant wind! There are still many ruined #KailYards visible in the islands, not used any more but part of the landscape heritage of Shetland.

Why Does it Need Saving?

Shetland Kale has been registered as a #ConservationVariety due to its decline in usage over the past thirty years, and until recently the seed’s survival was dependent on local crofters saving their seed and passing it on. Recently, however, there has been a resurgence of people wanting to grow the heritage seed. Shetland Kale Seed Producers Network has recently released seed that I bought from Planticrub, the local garden centre in Shetland. You can find information on Shetland Kale and where to buy it through the Shetland Kale Growers Seed Network. You also might be lucky and find it in a local #SeedSwap #SeedLibrary or meet.

How to Grow

Since not many people have, or have need of, a stone polycrub these days, sow the seeds like normal brassicas inside the house or greenhouse in March/April. Plant out with the other kale, cabbages, and broccoli in late April/early May and harden off in the usual manner. You can also grow them with successive sowings through the Spring and Summer to keep a constant supply. Shetland Kale takes up a lot of space, so space the plants well or they will take over!

I like to harvest a few leaves at a time off each plant when they are young and tender and leave the heart to develop into a cabbage to eat in the Winter. It makes a unique #kimchi! Shetland Kale is hardy so will survive the Scottish Winter fine outside. Shetlanders normally leave a few plants to go to seed the second year to see the beautiful yellow flowers come out and to harvest the seed. To save the seed from your own Shetland Kale and help save this heritage seed, harvest the pods when they have turned brown and slightly brittle, place on a cloth to prevent seed loss and thresh the pods by rubbing between the hands. Then store in a cool area."

https://scotlandgrowsmagazine.com/2020/10/22/shetland-kale/

#SolarPunkSunday #Scotland #TraditionalFoods #SeedSaving #EndangeredSpecies #GrowYourOwn #SeedSaving

#ScotlandGrows - #ShetlandKale

by Cairi Balmain

"I want to draw your attention to a rare Scottish heritage vegetable called Shetland #Kail / #Kale. I have been eating lots of the young leaves recently and wanted to share my love of this not so commonly known vegetable, its history, why it’s so special, and why it should be a staple in Scottish vegetable gardens.

What is Shetland Kale?

Shetland Kale is one of the most productive crops grown in Shetland and officially is classified as a #cabbage. Traditionally, in Shetland the hearts were eaten like a normal cabbage, while the leaves were given to the cattle and this still continues on some #crofts today. I like to eat the young leaves as it is a waste letting them go tough when you do not have cattle to feed! When they are small and tender, the leaves taste nice and peppery and go very well with other types of kale in meals. I like to make kale crisps in the dehydrator or oven.

What is Its History?

Shetland Kale is the oldest known Scottish variety and has been grown in Shetland since the 17th century. Before the era of cheap oil, all #ShetlandCrofts grew crops including #oats, #bere, #neeps, #potatoes, and Shetland Kale. Due to the challenges of the weather in Shetland, seeds were sown in #PlantieCrubs: circular stone walled enclosures where the plants were protected from wind, frost, rabbits, and grazing animals. The seeds were grown successfully here, then were transplanted into kail yards, also made with stone walls to protect them from the near constant wind! There are still many ruined #KailYards visible in the islands, not used any more but part of the landscape heritage of Shetland.

Why Does it Need Saving?

Shetland Kale has been registered as a #ConservationVariety due to its decline in usage over the past thirty years, and until recently the seed’s survival was dependent on local crofters saving their seed and passing it on. Recently, however, there has been a resurgence of people wanting to grow the heritage seed. Shetland Kale Seed Producers Network has recently released seed that I bought from Planticrub, the local garden centre in Shetland. You can find information on Shetland Kale and where to buy it through the Shetland Kale Growers Seed Network. You also might be lucky and find it in a local #SeedSwap #SeedLibrary or meet.

How to Grow

Since not many people have, or have need of, a stone polycrub these days, sow the seeds like normal brassicas inside the house or greenhouse in March/April. Plant out with the other kale, cabbages, and broccoli in late April/early May and harden off in the usual manner. You can also grow them with successive sowings through the Spring and Summer to keep a constant supply. Shetland Kale takes up a lot of space, so space the plants well or they will take over!

I like to harvest a few leaves at a time off each plant when they are young and tender and leave the heart to develop into a cabbage to eat in the Winter. It makes a unique #kimchi! Shetland Kale is hardy so will survive the Scottish Winter fine outside. Shetlanders normally leave a few plants to go to seed the second year to see the beautiful yellow flowers come out and to harvest the seed. To save the seed from your own Shetland Kale and help save this heritage seed, harvest the pods when they have turned brown and slightly brittle, place on a cloth to prevent seed loss and thresh the pods by rubbing between the hands. Then store in a cool area."

https://scotlandgrowsmagazine.com/2020/10/22/shetland-kale/

#SolarPunkSunday #Scotland #TraditionalFoods #SeedSaving #EndangeredSpecies #GrowYourOwn #SeedSaving