I missed last week’s WIR because my husband and I got new
toys phones. As a result there has been much instagraming, friendly competitionin and not a whole lot of reading!
This week I am reading The Omnivore Dilemma: A Natural History of Four Meals. When I first read the title I was a little bit confused (and I still am as I haven’t gotten to that part) when I saw the four meals. I only eat three meals a day, should I be eating four? Does a snack count as a meal? I’m sure all of my questions will be answered in time. I am only part way through the first part of book.
It is a wonderfully written book, I really enjoy reading Michael Pollan’s work. In this book he is working backwards starting with our highly processed food culture working backwards to what our ancestors ate. The first part of the book and the only part I have read so far is an in-depth look at corn and how Americans (and I’m assuming it applies to Canadian’s as well) has surpassed Mexico as the most corn consuming nation. It is surprising to think about because we don’t sit down and eat tons of corn, at least we don’t think we do. But when you get done to it ever one of our processed foods is full of corn. He also talked about the feed lots for cows and how they aren’t designed to live on a diet of grain and he problems the poor cows have from eating so much corn.
I am hoping that the as I get more into the book and he talks about more traditional farms and planting that I don’t feel as horrible about the food that I am eating as I do now. I do have his next book on my shelf waiting for me to read it is called In Defence of Food. It is how we can change the way we are eating one meal at a time. It is taking the information from Dilemma and putting it into practice.
What are you reading this week?
After receiving some yummy spices in the mail last week I decided to whip up a batch of kimchi. I have tried previous times to make it with limited success. The first recipe that I had tried was good but it wasn’t really a true kimchi it was more of a vegetable kraut and I shredded everything MUCH to small. The second time I made it I followed the recipe in Wild Fermentation, it was good but it wasn’t the vibrant red colour I have seen in traditional kimchis.
Once my spices arrived I got right to work. I had a ~2.5lb napa cabbage that I removed the core and cut into chunks along with some sliced daikon, and sliced carrots. I weighted it down and soaked it in a brine (as described in WF) for several hours until the cabbage was nice and wilted and the vegetables were soft. I made a paste with some garlic, korean chilies, ginger, fish sauce and scallions. I drained the vegetables, mixed with the spices and shoved it into a jar and let it sit. I left mine for about 3 days (it was very hot here) to reach my desired taste. You can leave it longer it is just my personal preference. It was lovely it hissed and spewed brine all over by the result was a nice tangy kimchi that had a hint of spice (and a LOT of garlic, next time I won’t be some heavy handed with the garlic).
I was given the recipe for the kimchi by the same wonderful friend who sent me the spices. I am in love with it!
Spicy Kimchi (makes approximately 1.5L) (modified from Wild Fermentation)
- 1 head of nappa (or Chinese) cabbage (2-3lbs)
- 1 or 2 Carrots
- 1 daikon
- 3 or more scallions
- 2-3 cloves of garlic
- 1″ long piece of ginger
- 2 tbsp Korean chili powder (more if you want it spicy)
- 1-2tbsp fish sauce
- Core and cut the cabbage, slice the daikon, and carrots and add to a bowl. Add salt and water to make a brine (I used about 3 tbsp of salt and enough water to cover everything). Weigh the vegetables down so they stay under the brine and let sit for several hours or until soft and wilted. Drain, reserving some of the brine.
- Grate the ginger and chop up the garlic. Mix together with the Korean chili powder and the fish sauce. Add in the chopped scallions.
- Drain the vegetables and reserve some of the brine, mix the spice paste with the veggies until thoroughly mixed. Pack into a 1.5L jar or into a quart and a pint jar, pressing hard so the brine comes up over the vegetables and weigh down the veggies to keep them submerged. (Do this wearing gloves otherwise your hands will be quite spicy!)
- Ferment the kimchi in a corner or your kitchen out of direct sunlight. If you are using a jar that does not have a gasket or an airlock make sure you burp them as a lot of gas is produced. Place them on a plate or a towel to catch any drips that might stain your counter. Start tasting them at 3 days until they reach your desired level of sourness, then transfer to the fridge.
I made my kimchi in a fido style jar (bail top with a rubber gasket), it is self burping and every so often on days 2 and 3 we would hear a hissing or gurgling sound coming from the jars as the pressure was released. For some reason each time this happen my 3 year old went into hysterics, she thought it was so funny.
So there you have it, simple, easy, delicious not too spicy kimchi.
Shared as part of Traditional Tuesdays and Fight Back Friday.
Korean Chili Spice and Rice Yeast
This week I got some spicy mail, literally spicy. It was a mixture of Korean chillies for kimchi. When I opened the envelope you could just smell the spice, it was heavenly!
There have been some recipes that I have desperately wanted to try but I can’t get the ingredients around here and the websites that do carry them don’t seem to ship to Canada. So what is a girl to do? Make American friends! I had all of my stuff shipped to a friends house and she graciously shipped it to me. I will be forever grateful to her for doing this!
Now that my ingredients have arrived I can’t wait to start making them. I started the kimchi yesterday and it is already in the gaseous stage spewing extra brine all over my counter but it smells wonderful and the beautiful deep red colour I have seen in other kimchis.
The other package is rice yeast. There is a recipe I have been dying to try where you mix cooked rice and the yeast together and let it culture for several days. I have tried something similar to this when I was travelling in China and I hope it is as tasty as I remember! I hope to post some recipes tomorrow.
Have you received anything fun in the mail lately?
This week I finished a delightful book called The Midwife of Venice. It was an interesting look at the culture of Europe during the 16th century. It is about a Jewish midwife who lived in the ghetto of Venice and is called to help at the birth of a Christian woman. This is forbidden and the book chronicles the events that happen. I loved this book, it was quick and easy read. It is very interesting as it shed some light of some issues that I was only partly aware of like the anti-Semitism that was happening even so long ago. I also loved the portrayal of birth in the book. It was set back in the day before there was lot of medical interventions and midwives were the primary birth attendants. I loved this book and I will read it again sometime (perhaps when there aren’t 12 people ahead of me on the waiting list at the public library!).
I also finished Wild Fermentation this week. I thought it was a great read even though it is classified as a cookbook (or an uncooked book?). It was great, I love Sandor’s commentary through the book on what he learned while making the different ferments. Since I have finished it I have tried two different ferments out of it. I have tried making kimchi and sourdough. I cannot wait to try these. The kimchi is currently still sitting out on my counter bubbling away. It looks really tasty! I am about to go and put my sourdough loaves into the oven. I have tried on several different occasions to make sourdough bread and ever single one of those failed. I am hoping this one will actually work!
This week I am reading The Midwife’s Song and The Revolution Will Not be Microwaved. I am starting to see a trend with my reading! What are you reading this week?
There is nothing better than a nice cold refreshing bubbly drink on a hot summer’s day. This summer has been exceptionally hot thus far and it is only the start of July. I have found the perfect bubbly drink that I am currently in love with. I am talking about water kefir. It is a lovely fermented fermented drink that is bubbly, delicious and filled with wonderful probiotics.
Water kefir also called Tibicos is a fermented drink using a SCOBY (symbiotic culture of bateria and yeast) kind of like kombucha, sugar and water. It is different because the water kefir scoby looks like little grains or little crystals, so generally they are referred to as water kefir grains. It is really easy to make and if you take good care of your grains they can live on forever (or as long as you want to keep making it).
To make my water kefir I have started making it in a 1.5L fido style jar. This results in a lovely bubbly drink. I add 1/3-1/2 cup of water kefir grains, 5.5-6 cups of water and 1 tablespoon of organic raw sugar for each cup of water. I mix the sugar in the water and let it dissolve and then poor over the wk grains. Then I seal it up and put it ontop of my fridge for 2-3 days depending on the temperature and how many grains I’ve added. You can see the bubbles starting to form at the top and this one has only been going for 18 hours. The translucent shimmers at the bottom of the jar are the grains. The yellow colour is due to the organic sugar which isn’t pure white.
Bottled blueberry raspberry water kefir.
I find that that fermentation goes MUCH faster when it is hot outside (it has been in the high 30C here this week) and it slows down if there aren’t as many grains in the jar. As you brew more and more of it you will get to know your culture and how long it takes. Once I have done the initial fermentation I strain out the grains and do a second ferment with some fruit for an additional 24 hours. Currently our favourite flavour is Raspberry Pineapple. Once I have done the second ferment I strain it into some bail top bottles and load it into the fridge. I am thankful this is a short process because it doesn’t last very long in our house! I would like to note if your water kefir is very bubbly and you leave it sitting out for too long you run the risk of explosions as the pressure can build inside the bottles. If you plan on leaving the bottles out at room temperature burp them every once and a while to release the pressure and prevent explosions.
Each time I brew my wk I find the grains multiply. Mine seem to be multiplying like crazy and I am finding myself drowning in kefir grains. Every other brew it seems, my jar is getting a little crowded with grains, so I scoop some out. There are some options when it comes to storing your extras, I store some in fresh sugar water mixture in the back of my fridge and the rest I dry and store as backups. I originally got a tablespoon or so of dried wk grains from Yemoos Nourishing Cultures (I talk about it here) but the best way (and the cheapest) is to search out a friend who has some or even look around at craigslist or kijiji to see if there is someone giving them away in your area. I now have half a cup of dried grains (will hydrate into almost 3 cups worth of grains) and I have half a cup stashed in the fridge. Now with such a wonderful amount of grains I can brew all the wk we can drink for years to come!
Have you tried water kefir? What are you favourite flavours?
Shared with Traditional Tuesdays, Simple Lives Thursday, Pennywise Platter and Fight Back Friday
I love books. In my house we have hundreds of books. We have 4 bookshelves stuffed full of books and then we have more books stored in boxes in the basement. I really need to go through and clear out some of them but then it is like getting rid of an old friend.
When I am reading I always try to have a mixture of fiction and non-fiction. This week I am reading 2 books. I am reading Sandor Katz’s first book Wild Fermentation. I am really enjoying it. I like the fact that it is more than just a cook book. He goes into some of the history and social issues behind the fermentation of food. I am only about 40 pages into it but I am really enjoying it. The only thing I don’t like about it is it is larger than a trade paperback book so it is hard to hold it with one hand while I am nursing 🙂
The fiction book that I am reading/was reading I finished it this morning was called Secret Daughter. It was a really wonderful read. I found it a little sad because it is based in India where there is a very large emphasis placed on having a male child. This book chronicles the life of an Indian woman who had a daughter but was forced to give her away to save her life. I found it a little close to home because I have two beautiful little girls and I couldn’t imagine having to give them up. I also found it very interesting since in the new around here there has been several stories of sex selection abortions around the country. Other than the depression nature of the subject this book was very well written and I read it in 2 days, it was that good!
What are you reading?
Today we celebrate Canada’s 145th birthday. As a kid I always looked forward to this day as it meant that Dad was done work for 2 weeks and we would go camping. This year we had lots of plans to play outside with the kiddie pool and use the fun new water guns that my husband bough for
himself the girls and possibly see some fireworks. However this morning A got out of bed and came to tell me that she had spit up all over her bed. She then spit up on my coffee table. So all of our plans are up in the air at the moment.
I will say with all of the grossness that is vomiting, A handles it very well. I guess it is partly due to the fact that her sister still occasionally spits up if she nurses too much. So for now I am spending the day watching a Veggie Tales movie (we are on the 3rd time through it) with my sick little girl while J crawls around and eats things off the floor. But Happy Canada Day to you all.
Happy Canada Day – from a sick little girl!