More of the Same … and Then Some

Today I owe a loving dose of gratitude to my friend, Sherrie, who came to visit and help me cut up the last of the tomatillos. Together we chopped them along with onion, garlic and hot peppers and got another two and a half quarts of salsa verde fermenting.

Two heads of cabbage were also prepared, and a half gallon batch of sauerkraut started too.

It was excellent help and perfect company as we chatted, caught up, chopped, sipped tea, sampled the fresh-made salsa and the batch that was started a couple of days ago which seemed to evoke some misty memories. In any event, it's gonna be so good! And she went home with a wee jar of fermented salsa to enjoy at her leisure.

That's what I made today. Peace.

Salsa Verde Ferment

Today I start playing catch-up on a few discretionary tasks, including posting here on this silly blog. So, since this is catch-up, we'll just take a little literary freedom and say that I made this today … 

I still have tomatillos to preserve. If you remember, I made a batch of canned salsa verde last month and while it's quite good, I wasn't anxious to make more of the same. I'm glad I listened to my hesitant intuition, because this past week I got my copy of Food As Medicine - The Theory and Practice of Food, by Todd Caldecott. All other praises to Todd and the book aside, one little serendipitous piece in the book is a recipe for a naturally fermented salsa verde. Of course I had to make a batch. I adore fermented foods and honor the method as, perhaps, the premier method of preserving food.

Don't ask me for the recipe … rather, purchase your own copy of Todd's wonderful book. I'm glad I did. I'm sure that over time I will make my own adaptations that I will share with you. But really, fermentation is so simple and safe that recipes are really unnecessary, once you have basic salt/brine ratios under your belt. 

I'm looking forward to watching this particular ferment over the coming few days. I'll taste it at every "check" and will know within four days or so if I want to make more of it. I suspect I will.

That's what I made "today." Peace.

("Literary" freedom in a Blog?)

A Comeback

Ah, yes. I have been remiss in my blogging of late. I injured a toe and I don't do injuries as well as I used to, staying put and all. So I took a break from routine and did my best to heal and recover. During that time I prepped a number of mini journals and today I started the final stages of adding the little blessings of Nature to them. These are all still wet and will change in appearance as the medium dries. 

I also worked on some ACEOs that I will be trading with some of my Passion for Painting Guild friends. 

Healing is process, just like any creation. For me, to heal well, to heal whole, I must ...

That's what I made today. Peace.

Lacto-Fermented Kimchi

Today I harvested a lovely head of Napa cabbage, a couple carrots, a nice big daikon radish, some green onions. I gathered my garlic and hot pepper flakes, the organic ginger I bought at the local health food store yesterday and my supply of whey from my homemade yogurt and made ...

Lacto-fermented Kimchi

1 head Napa or other cabbage, chopped

1 bunch green onions, chopped 

1-2 carrots, grated

1 daikon radish, grated (or any radish)

3 cloves garlic, peeled and minced

2 T. fresh ginger, grated

2 T. hot pepper flakes (or more!)

1 T. sea salt

4 T. whey

Combine all ingredients in a bowl, massage to release natural juices. Transfer to a jar, pack down, cover with a loose lid. Allow to sit in a warm place, out of direct light for 2-4 days. Store in the refrigerator. Enjoy!

It's so good and good for you.

That's what I made today. 

Peace.