GangaToday's challenge in Shockey's 30-day Fermentation Challenge is to make kimchi pancakes from the kimchi we made a while ago. They are potato-based not flour-based, and sound delicious. They could be dinner tonight if I have enough energy left..
Yesterday I made a simple cucumber salad early in the day so it could be as cold as possible for evening consumption. It was delicious, perfect for hot days - mainly cukes, fresh dill and capers.
Today it is a lazy version of the Turkish Çoban Salatası or Choban salad (Shepherd’s Salad) - "finely" chopped tomatoes (preferably peeled), cucumbers, green peppers, onion, and flat-leaf parsley with lemon juice, olive oil, and salt. I usually don't chop as finely as the traditional ones.
Here is one I made previously. I only had large olives in the pantry that day, but normally I would use smaller ones. (I could have chopped them, but life is too short.)
Hot weather eating.
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The water coming out of the kitchen sink tap is 30C. I had to put ice in a bowl of water to soak the greens I picked from the garden for dinner tonight.
Well, the kimchi is in 3 * 500ml jars and looking (and tasting) good. Salty with a heat background but not too hot. It is so easy to make, really.
My plan is to refrigerate them on the 40+ days when the house will be a tad warmer than usual, to slow the fermentation rates. I could set up cooler (styrofoam) boxes but they take some maintenance to keep their temps consistently down over 8 days or so, so fridge it is.
I'll be eating cool soups for the next week. This is such a lovely one.
Apparently exercise has positive effects on our gut microbiota, so dancing in the kitchen is just the ticket 💃💃💃
(that beetroot and strawberry kvass is SO good. definitely dance-prompting.)
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Kimchi is today's topic in #KirstenShockey 's 30-Day Fermentation Challenge.
One of the reasons that my appreciation of Shockey has lifted even higher during this challenge is that not only is she a #fermentation guru, she is also a mum. So you get wonderful advice along the way. She especially knows about feeding people easy but nutritious meals.
Like, "when you are making this kimchi, keep some of the chopped ingredients aside to top baked potatoes and you can make it your main meal today. It is one of my favourite easy meals." (paraphrased)
So she shares the kimchi recipe AND the baked potatoes recipe. Gotta love her.
Her toppings are: butter or olive oil and sour cream. Then anything you have - leftover chili, shredded cheese. Some braised greens, a few fresh vegetables and a tour of the ferments in the refrigerator. And any bits of vegetables from kimchi making—some green onion tops, grated radish and carrots, etc.
Today I made the fermented oat groats porridge - oats are soaked overnight then cracked in a blender, fermented for 2 days, and finally cooked. It is a delightful, nutty, stick-to-your-ribs porridge - probably similar to making porridge with steel cut oats except with fermented goodness and flavours - and definitely full of fibre.
In my youth, porridge was always a comfort dish - a bowl full of piping hot porridge, drizzled with ample golden syrup and surrounded by ice-cold milk from the fridge. The contrast between hot and cold, and the way that golden syrup works with the porridge ..... heaven!
These days it is with almond milk, and topped with berries and plain yoghurt. No other sweetener.
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Also, the daily bowl of miso soup challenge she set was lovely. We have miso soup a lot, but not every day and have enjoyed this challenge. It is a nice mid-afternoon drink, and I mix the light home-made miso with one of the darker ones I have. I may keep it up.
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One of the things that Shockey does in her 30-Day #Fermentation Challenge is show simple ways of using ferments every day. Things like bowls, wraps, toast, salsas, salads, soups.
I decided to do her "Toast" approach last night as I had some of that preservative-free bread (used as a starter for an oats ferment) to use up.
Her approach is to layer fat, then fresh and finally ferments.
So fat was mashed avo, fresh was radish greens, sliced radishes and cucumber, and ferments was a tangy kraut. I added egg for protein. I made the toast extra toasty cos that's how I like it.
It was DELICIOUS! (I do miss sandwishes on my mostly gluten-free #naturapathPrescribedDiet)
(Fat could have been butter, nut butter, oil, cheese, a creamy dressing, etc.)
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