Beautiful!!!
The store had ZERO organic cabbage, but I found beets! Manual matchsticks (with a knife versus mandolin. I love the latter but it scares me, and I wanted a slightly chunkier stick than the mandolin makes)
I’m excited to make curtido, a Salvadoran fermented salad, their kraut with local ingredients (cabbage plus lime, jalapeño, cumin, chili flakes, maybe some carrot and onion. 30 Acre Farm turned me onto it, no reason I can’t make my own!)
I’m also going to fiddle with an Asian slaw ferment, green and red cabbage, cilantro and mint, some sesame and rice vinegar. What happens to peanuts when the ferment? Hmmmm…
The kraut I made last week, as seen in the background, is well over half eaten. That’s the point! As a mentor put it, “You start something every four days, you’re always opening some new treat!”
Who me, ignoring the blizzard?! It’s hard as I can hear the wind, the house is blanketed by wind packed snow. It’s cold upstairs but cozy in the kitchen. Heard Providence RI has already beaten the blizzard record with 32”, and still snowing. That’s crippling! My heart goes out to the areas that will struggle to process all that snow…
DeedleDoodleDaily 