Last night, I started off some fruit kimchi based on the recipe in the Wild Fermentation book. Ingredients-wise, it’s very much like a vegetable kimchi, but using fruit. In this one, there’s pineapple, apples, pears, plums, grapes, coriander and a handful of cashew nuts, together…
For dinner last night, I wanted to try something with my home-made tempeh, so I came up with this: Very tasty, and extremely quick and easy to make.
Kimchi is a spicy Korean fermented vegetable pickle, and takes many different forms. Most commonly it will include Chinese cabbage, radish and onions, together with lavish amounts of garlic, ginger and chilli. I’m rather fond of spicy food, so this was a natural thing for me to try to make. I’ve done a couple of batches now, and the end results have been absolutely delicious – I can see that kimchi is going to become a regular staple in my diet.
Lunch today was slices of tempeh, fried in a little coconut oil, and served with a healthy dollop of kimchi on the side. All home-made fermented foods, and utterly delicious.
Sourdough bread is an amazingly simple thing to make, but people who haven’t tried it can often find the whole idea quite daunting. It only has three ingredients: flour, salt and water. What could be easier?
Years ago, I had a sub-blog on my main web site that featured recipes and food-related pieces under the heading Nothing But Onions. After a while I discontinued it – it didn’t really seem to fit in with the rest of the site which was all about bits of software I’d written.
So, I recently got the urge to write a bit about my ongoing experiments in the kitchen, but realised I didn’t really have a home for them. There was, of course, an obvious answer – resurrect Nothing But Onions. So, here we are: we have a shiny new domain to live under, and a simple, but very functional, WordPress installation to make things nice and easy.
I’m not sure quite how this blog is going to evolve, or how often I’ll end up posting here, but I already have a few articles I’d like to put up – people keep asking me for various instructions and recipes, and it’ll be nice to have a place I can refer them to. I’m currently thinking of it as an online scrap book of stuff I do in the kitchen. Let’s see how it all turns out.