I feel one of the greatest acts of self love is also a great act of self care, cooking for one’s self. (I’d cook for others, but I live alone…) I’ve been missing asian slaw, often a staple in the spring during cleansing.
Taking it into a new territory, fermented asian slaw, or sort of an asain ’kraut. It’s an activity, something to do with my hands after work, healthy as well as likely delicious. We’ll see
Last night I made a more traditional ‘kraut, more trad than asian slaw ‘kraut that is. Included are kale, Vidalia onion, a minute bit of red bell pepper lingering on the cutting board, and fresh ground pepper (and ample salt of course which is the main active ingredient.)
I had veered away from the simple ferments to explore other goodies, and need to have the basics in the pantry!
Pickled red onion on the left, Deedles LOVED those (which are now in the fridge to make a fermenting vessel available for tonight’s activity), then dilly beans, lime wedges (with hints of taco garnish) and lemon wedges
DeedleDoodleDaily 