Ferment all the things!

Ive been really getting into a groove with my ferments. They're so crazy easy and I've enjoyed connecting with the anthropological history of what I'm eating. My endeavours are not too adventurous, but the great thing is that it's easy to learn and needs only very basic supplies, so is accessible. I won't expound the virtues of fermenting, but you can learn about it if you're curious.

So! I have been drinking kombucha for a year. Over the spring/summer I got really good at the "2nd fermentation" (or 2F), which is taking the fermented tea and flavouring it, while also locking it into a pressure top bottle (a flip top!) and letting it sit on the counter for a couple of days to make it fizzy. It's like pop, but actually good for you! 

I also started a sourdough starter, which consists of flour and water, a jar and 5 days! So easy and yielded amazing bread. The bread had some learning curves, but it was fun experimenting! 

I also started a new batch of sauerkraut. It took me 5 months to work up the nerve to eat my last batch, which I made in January. I have finally consumed one jar, so have one left. I have two more on my counter which will be ready to hit the fridge in another month or so. 

I also made fermented peppers and garlic! I imagine the garlic is not quite done, brined garlic takes 6+ weeks to be ready, but the peppers are ready, so into the fridge. They taste a little bit like roasted brined peppers, which is delightful! They are still a bit too salty, but they can't sit out anymore (too soft!!). They are, however, very pretty!!

One pot pasta

A little while ago, the one pot "wonderpot" pasta recipe was being repinned, modified and shared like crazy. I fully admit we got on the bandwagon. The first time we made it we were camping in Tofino. In Fogust. In the epic pouring rain and cold. This is an AMAZING camping recipe. It's one pot, quick, and almost impossible to screw up. It has the potential to be modified by any ingredient. It seems hardly possible that this would work, yet it does, and it's delicious!! The quantities will easily feed more than 4 adults (We each had a portion, and then I filled my two giant Pyrex bowls, which are . There is potential for all the ingredients to be dry, and then used as a backpacking food.

Tonight I made a variation of our camp "wonderpot". I actually paid attention when I was adding ingredients and remember the recipe!!

Monday night wonderpot, adapted from this delicious wonderpot

1 bag of GF Tinkyada pasta (I have not tried with other brands!)

1 28oz can diced tomatoes

1L chicken stock (preferably not "low sodium", or you'll have to add a little bit of salt)

1 large onion, julienned

One head of garlic, crushed (this made it really nice and garlicky)

500g of mild Italian sausage meat (we can buy it un-cased from our butcher downstairs, if not just use regular sausage).

3 small bok choy, chopped

1 bunch of basil, chopped

Parmesan cheese

Add everything except the bok choy and basil into a stock pot. Simmer until most of the liquid is gone (10-15 mins), then add the bok choy. Once liquid is all absorbed, add the basil and stir. Add parmesan once pasta is served.

Seriously, that's it. There is more liquid in my version thanks to my GF pasta. I love this dish!! Next time I'm going to try lentils and see what happens.