For all my fellow fermentation freaks, here’s a really easy and somewhat quick carrot and cabbage kimchi recipe. A few months back I experimented with my first daikon radish and cabbage kimchi, the taste was OK (as long as I ate it with something else), but the smell was a bit unbearable. I’m really not sure where it all went wrong, but I ended up having to toss a couple pints. In the meantime, I’ve been feeding my kimchi desires with small batches of Trader Joe’s kimchi, but alas I couldn’t hold out any longer. I came across this recipe at the Healthy Green Kitchen, and figured with less, yet more attainable, ingredients I’d give homemade kimchi a second chance… So far so good, this batch has been fermenting on a shelf at room temperature for 4 days now. I plan on waiting just a couple more days to assure that the lactic acid bacteria are fat and happy.
As we are currently smack dab in the middle of this year’s Mardi Gras festivities, I figured some creole inspired black eyed peas would be quite appropriate. This time 2 years ago, give or take a couple weeks, I spent some time in New Orleans. While I was officially in town for a conference, the majority of my time was spent riding a very small and very uncomfortable beach cruiser around town, eating a lot of amazing food, attending yoga classes, and enjoying the “shorts and tank top weather” during February. At the time, I had recently began experimenting with a vegan, gluten-free lifestyle. I’m no longer vegan or gluten-free, but boy can I tell you, NOLA proved the short lived attempt REAL challenging. Even though I avoided the classic muffuletta sub, and the much desired seafood of the region, I suprisingly ate like a vegan queen during my visit. As you’ve probably noticed me mention it here before, I really like beans, like a lot.. or so I thought until I observed my host’s bean tendencies. Not only did this girl like beans, but I’m pretty sure I saw her eat them each and every day I was in town… Amazing really! 🙂