Cooking Class 10/26 saturday

Fall veggie curry Daikon salad w/ sesame dressing Macro apple-pear compote with crumbles and cashew cream

Cooking Class 10/26 saturday. Fall dishes for fall organs.

Easy pickling

This one is so easy. Anybody can do it, and it will be a great addition to your daily meal as a natural probiotic. boil water with sea salt (2 tea spoon per 1 pint). let it cool down. wash and cut vegetables, fill them in glass jar (well washed). pour the brine into the jar, fill up and make no space. close the lid, and leave it out(room temp) for 3 days. when open, you see bubbles on the top, which is a great sign that fermentation is going on. now you can enjoy it with salad, or just as it is, a great probiotics. keep in the fridge, up to 1 month. recommended vegetables for pickling. carrot cauliflower turnips radish daikon cucumber good to add garlic ginger herbs

Natto~!!

I'm very into "home made" fermented food these days. After miso, I attempted to make natto this time. Soak organic soy beans, cook for several hours until well cooked. then mix with this natto starter. leave it in a warm place for 18 to 24 hours, and you see the beans are covered with this white fungus. after that, put it in the fridge for half a day to prevent further breakdown of protein. now you have your own natto! sweeter and milder than store bought ones!