Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
I need a recipe, boys. I gotta have a cabbage ready to be spickled!
I just shred some and put in a Tupperware with vinegar, salt, and for something like this a little sugar for a couple hours.
Same with cucumber slices..
I put them in this thing called "salad"
You can run stuff like that for days, some people like it that way. More probiotics and different flavor when it runs longer.
I do like crispy though.
I can't stand mushy cabbage, the whole reason you use cabbage is for the texture contrasting with what you're putting it on.
I've tried hard to like sourkraut but I just can't get past the texture. It's like a mushy pickle, just ain't right.
When I make cold slaw and it starts "setting" I add more cabbage and carrots for crisp freshness.
View: https://youtube.com/shorts/HwouAPVURXk?feature=shared
View: https://youtube.com/shorts/HwouAPVURXk?feature=shared
I used to be like that, still am at heart
Buy my lady is fermenting shit for months the last 5 years or so, and it is pretty good.
Fermented salsa
Fermented hot sauce
Fermented Cabbage
Fermented Escabeche (carrot Jalapeño jicama onion garlic)
shitloads of other crazy stuff, I eventually gave into the madness and just started eating the stuff
Your gut must be healthy as fuck!
I also drink spirits so that probably kills some of it off so probably a wash
Yes and No
She cooks way too often, it is some sort of addiction to creating stuff.
Sourdough crackers tonight, smelled up the house. I can't wait until the cooking is over so I can crank up some fans and get rid of the smell.
We give away probably half the stuff she cooks, maybe that is what she likes. Maybe because we have no kids.?!.
Anyways some of the fermented hot sauces are unreal, you guys would love them. Pepper, onion, Garlic, pineapple(or peach or other), vinegar, salt, water, etc...(or some variation of those) then ferment for a week or few days or few weeks in a Jar...then blend and put in a jar in the fridge.(will keep for many months due to the fermentation thingies protecting it or something) Can be super hot or mild but the flavor is great if the combo is good. Easy as F.
I actually have a fancy fermentation jar I've never even used (Smiff style!). Literally still in the box.
I'll give this a try at some point.
She roasting any of the ingredients first or just raw?
Raw
usually from the garden if possible
we have some round glass/puck/weight thing that holds the solid stuff under water level
we went 5-7 days last batch, just watch and smell and then blend and refrigerate
Remove anything that floats to the top
Can link a recipe if needed she says
I do a lot of roasting but that goes into fresh salsa/ canned salsa/ or roasted peppers that we just dry...will freeze dry some this year for the first time.
T
Kitchen is set up like shit, need a bigger hood and fan. Right now 70% of the smells from oven and stovetop go all over the house lol. Even with fan on high.
