Here are few quick easy to make recipes:
Kefir:
Kefir is a fermented dairy product similar to yogurt but with a thinner consistency and a tangy flavor. It's made by adding kefir grains (a combination of bacteria and yeast) to milk and allowing it to ferment for about 24 hours. Here's a simple recipe to make kefir at home:
Homemade Kefir
Ingredients:
- 1 tablespoon kefir grains
- 2 cups milk (any type of milk can be used)
Instructions:
- Place the kefir grains in a clean glass jar.
- Add the milk to the jar and stir gently to combine.
- Cover the jar with a clean cloth or paper towel and secure it with a rubber band.
- Allow the mixture to ferment at room temperature for 24-48 hours, depending on your desired level of fermentation.
- Once the kefir reaches your desired consistency and taste, strain out the kefir grains using a fine mesh strainer.
- Transfer the kefir to a clean glass jar and store it in the refrigerator.
Enjoy your homemade kefir plain or with your favorite fruits and sweeteners.
Sauerkraut:
Sauerkraut is a fermented cabbage dish that is popular in many cultures. It's made by massaging salt into shredded cabbage, which draws out moisture and creates a brine that allows the cabbage to ferment. Here's a simple recipe to make sauerkraut at home:
Homemade Sauerkraut:
Ingredients:
- 1 head of cabbage, shredded
- 1 tablespoon sea salt
Instructions:
- Place the shredded cabbage in a large bowl and sprinkle the salt over the top.
- Using clean hands, massage the salt into the cabbage for 5-10 minutes, until it starts to release its juices.
- Pack the cabbage tightly into a clean glass jar, pressing it down to remove any air bubbles.
- Pour any remaining liquid from the bowl into the jar to cover the cabbage.
- Place a weight on top of the cabbage to keep it submerged under the liquid.
- Cover the jar with a clean cloth or paper towel and secure it with a rubber band.
- Allow the sauerkraut to ferment at room temperature for 1-2 weeks, tasting it periodically until it reaches your desired level of fermentation.
- Once fermented, store the sauerkraut in the refrigerator.
Enjoy your homemade sauerkraut as a topping for sandwiches, salads, or as a side dish.
Kimchi:
Kimchi is a traditional Korean side dish made from fermented vegetables, typically cabbage or radishes, and seasoned with chili pepper flakes, garlic, ginger, and other spices. Here's a simple recipe to make kimchi at home:
Homemade Kimchi
Ingredients:
- 1 head of cabbage, chopped
- 1/4 cup sea salt
- 2 tablespoons Korean red chili pepper flakes (gochugaru)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, chopped
- 1 tablespoon fish sauce (optional)
- 1 tablespoon sugar (optional)
Instructions:
- Place the chopped cabbage in a large bowl and sprinkle the salt over the top.
- Massage the salt into the cabbage for 5-10 minutes, until it starts to release its juices.
- Rinse the cabbage under cold water to remove excess salt, then drain and set aside.
- In a separate bowl, combine the chili pepper flakes, garlic, ginger, green onions, fish sauce, and sugar (if using).
- Add the cabbage to the bowl with the seasoning mixture and toss to combine, making sure the cabbage is evenly coated.
- Pack the seasoned cabbage tightly into a clean glass jar, pressing it down to remove any air bubbles.
- Cover the jar with a clean cloth or paper towel and secure it with a rubber band.
- Allow the kimchi to ferment at room temperature for 1-2 days, then transfer it to the refrigerator.
Enjoy your homemade kimchi as a side dish or condiment.
Miso:
Miso is a traditional Japanese seasoning made from fermented soybeans, salt, and koji (a type of fungus). It has a salty, savory flavor and is commonly used in soups, marinades, and dressings. Here's a simple recipe to make miso soup at home:
Homemade Miso Soup
Ingredients:
- 4 cups dashi broth (or vegetable broth)
- 3 tablespoons miso paste
- 1/2 block tofu, diced
- 2 green onions, chopped
- 1 sheet nori (seaweed), sliced into thin strips
Optional: cooked noodles, mushrooms, spinach, etc.
Instructions:
- In a medium saucepan, bring the dashi broth to a simmer over medium heat.
- In a small bowl, whisk together the miso paste with a few tablespoons of hot broth until smooth.
- Add the miso mixture to the saucepan and stir to combine.
- Add the tofu, green onions, nori, and any other optional ingredients you'd like to include.
- Simmer the soup for 5-10 minutes, until heated through and the flavors have melded together.
- Remove the soup from heat and serve hot.
Enjoy your homemade miso soup as a comforting and nourishing meal.
Tempeh:
Tempeh is a fermented soybean product originating from Indonesia. It has a firm texture and a nutty, earthy flavor, making it a versatile ingredient in vegetarian and vegan cooking. Here's a simple recipe to make tempeh stir-fry at home:
Homemade Tempeh Stir-Fry
Ingredients:
- 1 package tempeh, cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
Cooked rice or noodles, for serving
Instructions:
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup or honey, sesame oil, garlic, and ginger to make the marinade.
- Place the tempeh cubes in a shallow dish and pour the marinade over the top, tossing to coat evenly.
- Allow the tempeh to marinate for at least 30 minutes, or overnight for best flavor.
- In a large skillet or wok, heat a tablespoon of oil over medium heat.
- Add the marinated tempeh to the skillet and cook for 5-7 minutes, until browned and crispy on all sides.
- Remove the tempeh from the skillet and set aside.
- In the same skillet, add a little more oil if needed, then add the bell pepper, carrot, and broccoli.
- Stir-fry the vegetables for 5-7 minutes, until crisp-tender.
- Return the cooked tempeh to the skillet and toss to combine with the vegetables.
- Serve the tempeh stir-fry hot over cooked rice or noodles.
Enjoy your homemade tempeh stir fry.
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