I made this with elements of red (carrots and my homemade aka miso) and white (taro and shiro miso) in observence of the traditional colors of the Japanese New Year 正月 (shogatsu) . I didn’t actually make any traditional Japanese Near Year foods (お節料理), but I may still – I have some burdock for gobo kinpira :3 . Anyways, click on the image to make it a little bigger (and check out my dirty stove – oh yes! ).
You guys, I just did an horrible thing. AN HORRIBLE, terrible thing. More… »
You know what this means. Also, here’s how to make your own homemade sauerkraut. Let’s just bask for a moment on its humble beginnings. A first glance at a local farmer’s market. The embarrassing heft of this sweet, oversized vegetable. The delicate kneading of salt into once firm cabbage flesh. Okay, that’s enough. If you asked me for some, let me know in the comments or send me an email. I already bought jars for it!
PROTIP: It’s AWESOME mixed up in hot brown rice. OMNOMNOM!
Making sauerkraut is easy. It’s quite possibly the simplest fermented food to make. More… »
