While that is draining, let me tell you about these wonderful greens.

[lifetimecooking@mastodon.au]

While that is draining, let me tell you about these wonderful greens.

The past little while I have been playing with picking and cooking beetroot leaves. Just one large one is enough for 2 serves. In the morning I pick one of the largest ones.

In the evening I chop it and cook it with whatever is in the kitchen. It is cooked with a little moisture (water or stock) so it steam/simmer cooks.

The basic recipe is onion and garlic (sauteed), something sweetish (eg my sultanas), and something sourish (my quince vinegar or some tasty fermented brine like the one as a result of fermenting purslane).

Other greens can be added - I have a lot of mature rocket and it cooks well. Herbs can be added - a pile of parsley at the end is wonderful. Thyme, sage or bayleaf is often added.

And throw in anything else that needs using. I might saute some red capsicum along with the onions, for example, or add some fermented eggplant.

I had leftover bread crumbs from making the miso pâté so they were sprinkled overtop of the finished dish.

Goodness, it is good.

#Food #FromTheKitchen #FromTheGarden #GrowYourOwn #BeetrootLeaves #WhatIAmCooking #WhatIAmEating

[lifetimecooking@mastodon.au]

Several times I have read recently that eating 6 fermented foods per day is recommended. I thought, "yeah, right, of course fermentistas would recommend that, but 6 is a lot."

After a few days I wondered how many I usually include in my diet each day. It is more than I realised.

Typically, a day contains

* Miso
* beetroot kvass
* fermented brine or one of my fermented vinegars (used in cooking)
* typically 2 different ferments eg kimchi and fermented beetroot salad (but varies each day)
* often fermented beetroot cubes are included in my smoothie

That is 6! And if you eat yoghurt or cheese, fermented drinks like ginger beer, or other fermented products, that helps the total.

So easy!

#FromTheKitchen #WhatIAmEating #food #ferment #fermentation #fermenting

[lifetimecooking@mastodon.au]

This morning I found two quinces that had fallen off the tree. They are telling me LOUDLY that they are ripe.

These will be made into a wonderful oily Punjabi pickle. The quince is first tossed with spices and left overnight, then dehydrated slightly. Then more spices and hot oil are added. They sit for at least a few weeks before opening. These will sit for longer as I have not yet finished some that I made last year, which was only opened recently (I always make LOTS of different Indian pickles).

#Food #FromTheGarden #FromTheKitchen #IndianFood #IndianPickles #GrowYourOwn

[lifetimecooking@mastodon.au]

... and I checked the 3 misos today, and I am so happy to say they are all looking good. I tasted the tamari on the first chickpea miso and it is tasting gooooood.

The second one, where I made a mistake with the koji, is looking Ok. it is a few weeks younger than the first one. I am not sure that it will ferment properly but nothing bad has happened yet.

The red miso is looking very good too. I thought it might have been too wet, but so far, so good. It is not drowning in liquid which would be the case if it was far too wet.

I have one more miso planned but am timing it so that I have some rolling maturations dates for the different misos.

#Ferment #Fermentation #FromTheKitchen #WhatIAmFermenting #Miso #Food

[pollinators@epicure.social]

@LifeTimeCooking The salt flavors in the tamari are hiding the tamari flavor. Therefore the taste test is not telling me anything about the fermentation.