Kim-Chi (again)

Okay. So this is one of those recipes that I’ve either posted multiple times or offered different variations of it. It’s just so delicious and so good for you and so easy to make that I feel I have to post it again. All you have to do is mix the ingredients together and waitContinue reading “Kim-Chi (again)”

The Miracle of Controlled Spoilage (or, the art of live foods)

Fermentation. That, of course, is what the title of this post is referring to. Every culture has their versions, and things you may not think of as fermented are in fact just that…beer, bread, yogurt, sour cream, buttermilk, wine, and of course all sorts of  vegetable pickles. My favorite is kim-chi, or Korean style sauerkraut.Continue reading “The Miracle of Controlled Spoilage (or, the art of live foods)”

Things That Can Be Carried On A Bike (#305)

Two plastic soda crates and a cardboard box containing $52.64 in groceries, which include ingredients for a fresh batch of kim chi (click here to learn more about kim chi and  naturally fermented foods). Kim Chi (Korean-Style fermented cabbage) 1 head Napa cabbage, cut into two-inch pieces 1 small daikon, grated 2 tablespoons kosher saltContinue reading “Things That Can Be Carried On A Bike (#305)”

Kim-Chi (sort of)

I have been fascinated with naturally fermented foods for years…not only are they extremely good for you, they basically make themselves…you simply provide the right conditions. While some of these foods may be an acquired taste, once you have them they are like a drug…truly addicting. Anyhow, I’ve been going back-and-forth whether or not IContinue reading “Kim-Chi (sort of)”

Beautiful Fermentation

Beautiful right? The colors are incredible. Three ferments I started yesterday; they should be ready in a couple of weeks, but really ripe a few weeks after that. Left-to-right: A shredded version of kim chi, Lebanese-style pickled turnips wth beets, and carrot pickles with whole chilies and ginger. Yum. For recipes and to read moreContinue reading “Beautiful Fermentation”

Home Grown Sauerkraut (Photos and Recipes)

Well of course sauerkraut is not “home grown,” it’s prepared…more specifically it makes itself, you simply provide the proper conditions. I have made this, and other variations, many times but never with cabbage that I grew myself; it literally went from the dirt to the fermentation bucket in about 20 minutes…now a couple weeks toContinue reading “Home Grown Sauerkraut (Photos and Recipes)”

More Experiments in Fermentation (Cinnamon-Raisin Bread)

I made a bread recipe that is slightly different but at the same time just a variation on a theme. I made cinnamon-raisin bread using a traditional recipe but including the raisins in the preferment. It was interesting because the raisins, though not entirely disintegrated, became so soft that when I mixed the dough theyContinue reading “More Experiments in Fermentation (Cinnamon-Raisin Bread)”