Fresh caught trout! We made a quick fish stock and poached the fish with miso, ginger, garlic, brown rice and kimchi. Sorry no photo of the dinner-I forgot about photos as soon as it was in my bowl.
Tag: fermentation
Two weeks ago I picked up some used crocks to make vegetable ferments such as sauerkraut, kimchi and cucumber pickles. Last week I received Sandor Ellix Katz’s new book The Art of Fermentation. His first book- Wild Fermentation introduced me to the concept in such an open and inviting way that there was no question that I would buy this next one! This second book is more in depth. It offers researched information on the history, process, and concept of fermentation. Fermentation is so ingrained in many food products and our lives that many people might not even think about it. The main thing that I like about Sandor’s approach to fermentation is the open idea of experimentation. Just try it! Anyone can make sauerkraut. There is no need to worry about getting sick from your ferments. They will tell you if they’re no good. The stench of a ferment gone bad will keep you away, and if there is film of white on top of your ferments, but the innards are good then go for it. If you get a chance to pick up a copy of either of these books I highly recommend them.
How Does Your Garden Grow?
With the past week being sunny and hot I was able to get the garden going! So far squash, beans, carrots, cucumbers and beets are all seeded and tomatoes, leeks and peppers are transplanted. I’m planting a winter storage and preserve garden this year. I hope to ferment, jar, pickle, …
Dandelion Wine
Having tried Dandelion wine for the first time this year, I decided to try making it! As the dandelions started to come out in full force I read up on how to make it and found a densely covered field to pick from. You need about an equal amount of …
Transition Time
The last week of culinary school coincides with me flying home to Ontario and in just a few weeks changing my lifestyle dramatically. Back to a farm-where the soil will speak to me again. Food will still be my central focus though, it being the main topic that goes through …