Class Recap

Fermentation & Lunch in a Jar

As soon as fall arrives I automatically crave steaming, salty bowls of ramen. My favorite topping for ramen is kimchi – I garnish my bowl of umami with the crunchy, tangy spice of chili and lactic fermentation. I can use the juice to make the broth, munch on the cabbage while I’m cooking, plus it’s a great pairing with a rice beer, like Sapporo. I make a big batch of kimchi ahead of time because it takes two months to ferment – the chilly season is long here in Seattle.

Nutrition

Keri Romerdahl
It is ‘back to school’ time and our thoughts turn to planning and eating healthy meals at home and on the go. Mason jars, a staple in many households, provide a simple, inexpensive ‘house’ for perfectly portioned meals that can be taken an eaten anytime. Meal prepping and planning ahead have numerous benefits to our health and wellbeing such as control of ingredients and flavors, correct macronutrient balancing, time and cost savings, and stress relief. Not knowing where our next meal is coming from is actually quite stressful to the body. Having a delicious healthy meal prepped and ready to go sends a reassuring message to the body that its needs are being honored.
Mason jars also make a perfect ‘house’ for fermenting vegetables. Jesse explained two simple methods of fermenting–salt method, and vinegar method. A healthy microbiome is vital to maintaining a strong immune system and healthy mental outlook. Consuming small amounts of fermented foods daily provide healthy bacterial to keep our gut microbiome balanced. In a month or two the vegetables will be perfectly fermented and ready to go, and we will learn delicious and nutritious recipes utilizing the fermented vegetables in a follow-up Cook Together in October.

Recipes

Kimchi

Asparagus Pickles

Kimchi

serves: 10

Asparagus Pickles

serves: 10