The fermentation project continues. I'm trying to come up with good probiotic items that Gerry will also like. I like the salty vinegar brine of fermentation but he isn't really into that so much. So today, I experimented with ways to get the fermented veggies into things that would mask the fermentation. I made these kimchi spring rolls with rice paper wrappers, added the fermented kimchi with some spinach leaves and some of the tomatillo salsa. Really good.
I also made some spinach hummus. I fermented the chickpeas by soaking them overnight in apple cider vinegar that had the mother, the beans sprouted after a 12 hour soak and I mixed them with tahini, lemon juice, garlic and spinach for a really great fresh hummus. Big hit. Looks pretty on the pottery doesn't it? I like that there are ways to get the probiotic benefits from other foods than just sauerkraut and pickled beets.
For lunch today, I made veggie wraps with the fermented vegetables. Just cut them into matchstick size, added some olive oil, cheese and lettuces from the garden and served with the tomatillo salsa, some chips and some chile sauce, also fermented. So far so good. Everything has been tasty and extremely healthy. I made a batch of vegan chocolate chip cookies, mostly out of curiousity to see how they would taste. They were fine, but you can't touch a buttery chocolate chip cookie with real chocolate and eggs and butter.
Feeling pretty healthy with all of this eating of the veg. I can just feel my gut flora having a party in there already, haha! Still blogging with my iPad, I find it incredibly annoying, but my computer with its blinky screen is more annoying, so whatever. Maybe one of these days I'll do something about it......