It’s finally Friday! And today comes an exciting food-first for me: I started fermenting gingered carrots and cabbage (sauerkraut) a week ago, and based on the recipe I used they should be ready today! I’m excited to try them.
Fermented foods can be great for your digestive system. If you’re interested, I recommend reading Gut by Giuliua Enders, illustrated by Jill Enders.
(Oh, and because health, I might’ve had a vegan raspberry rugelach this morning)
So here’s how the fermented food ended up, and what I made with it today:
I’m feeling ~sour~ and ~spicy~ today: so the move is gonna be a spicy Boca “chicken” (it’s vegetarian) burger with homemade sauerkraut! I’m gonna cool it a bit with a drip of leftover pineapple sauce from a local restaurant.
And I’ll be eating it on a toasted whole wheat english muffin, which is not going to be as tasty as a nice Hawaiian bun would be, but it is healthier. Plus, I have no Hawaiian buns.
And I say: HOLY SHIT, DELICIOUS! Homemade pickled cabbage fermented with pickling spice for a week? BIG YES!
Oh, and, unrelated but I’m so excited I just can’t hold it in – I’m hitting up Target tomorrow! I love Target, and I finally have a little bit of extra spending money to get some new jeans – a lot of my old ones don’t fit since the pandemic, and I’m having trouble finding ones when thrifting. Yay! It truly is the little things. (I’d also like to buy some new Senita athletics clothes soon – they’re one of my favorite brands, plus I could use some updated gear!) ✿
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