Those are the sounds that you will hear in my kitchen ever since I've started fermenting.
It's something that I've wanted to do for the longest time and finally, two weeks ago I just took a cleaver to two buxom cabbages and shredded the bejesus out of them. Sprinkled with pink Himalayan salt, scrunched like mad and weighted the whole lot down.
A week later I have a huge jar of the most amazing sauerkraut (ok ok, I added ginger, chillies and garlic to the original mixture too) and the whole family is loving it. We're eating it with breakfast (Husband and kids eat it with tea eggs and rice, I eat it with cheese and 'bread').
This week I'm trying Chinese fermented radishes.
My kitchen bench is literally covered with jars and bottles of things soaking, hissing, fizzing/farting and fermenting :)
Kefir
Sauerkraut
Radishes
White rice (soaking to make homemade rice noodles)
Beans beans beans beans
There's also the six ltr crock pot that's simmering all day long with organic chicken frames to give us nourishing soup/stock/snacks.
There's been quite a few changes in how we eat at Wit's End in the last three months :)
It's something that I've wanted to do for the longest time and finally, two weeks ago I just took a cleaver to two buxom cabbages and shredded the bejesus out of them. Sprinkled with pink Himalayan salt, scrunched like mad and weighted the whole lot down.
A week later I have a huge jar of the most amazing sauerkraut (ok ok, I added ginger, chillies and garlic to the original mixture too) and the whole family is loving it. We're eating it with breakfast (Husband and kids eat it with tea eggs and rice, I eat it with cheese and 'bread').
This week I'm trying Chinese fermented radishes.
My kitchen bench is literally covered with jars and bottles of things soaking, hissing, fizzing/farting and fermenting :)
Kefir
Sauerkraut
Radishes
White rice (soaking to make homemade rice noodles)
Beans beans beans beans
There's also the six ltr crock pot that's simmering all day long with organic chicken frames to give us nourishing soup/stock/snacks.
There's been quite a few changes in how we eat at Wit's End in the last three months :)
2 comments:
Ohhh,
home made rice noodles. I'd love the recipe and method as it's something I always want to do but can't quite justify the wasting of food when I know I have no idea of what I am doing.
Kind Regards
Belinda
the rice sounds intriguing and scary... rice always puts me on 'food alert' for using within 24hrs so fermenting it worries me! lol
But hey, enjoy the hiss-fizz-farting (said the BFG) and post some pics of your creations! :)
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