My bizarre obsession with fermented condiments rages on, out of control.

This is my second try. I made the last with cuke and onion and it came out bitter. I kept it for two weeks in the fridge and it didn't mellow out at all on the bitter so i tossed it today :( It was good, just very bitter from the onion.
Of course, I made more.
This time:
Fermented Sweet Pickle Relish
1 cuke
half a small red bell
1/2 tsp salt
Shred the veges, put them in a jar with 1/2 tsp salt. Put a cabbage leaf on the top like you would with sauerkraut and store at room temp for three days.

The result is slightly sweet and tangy. I did it! I made sweet pickle relish with nothing but cukes, peppers and salt. The lacto-bacillus gods were on my side this time.
The boy had a vegan breakfast this morning of sliced kiwi fruit (not shown) and garlic bread. I mix some earth balance with garlic powder and he spreads it on the toast himself. It's his thumbs up breakfast these days. It's better than sugar cereal, IMO and easy to make, besides.

VEGAN is ALWAYS best!
He wants to be vegan but he is pretty concerned about the lack of dairy and eggs. Meat he doesn't care about. We are working on him eating new things. It's a process and every goes at their own pace, right? :)
Dinner last night was soup and salad. That is my "special" vegan vege quick bread that I make using juicing pulp. So good. Not sweet, savory. A hint of garlic and ginger. Dense and moist. Scrumptious when toasted with a soup or salad or with some seed cheese as a stand alone snack.

The soup is random veges with a good dose of cabbage and Brussels sprouts. There is sauerkraut in there. I don't salt when I cook, I add condiments that I make at the table. That way everyone can make it as salty as they want and there is vitamins, minerals, fiber and good bacteria. While eating dinner I look over the table thinking, "Damn, I made almost everything on this table" and I feel a lot of satisfaction.
The salad is spinach with mango salsa on top and the green bread on the side.
No comments:
Post a Comment