Last week’s challenge was both a real challenge and a pleasure.
I am still in the hunt for local sources of culture but so far I couldn’t find any. While I still have my sourdough starter resting in the fridge, I really need to remember to feed it once a week and while they’re still active, I better start baking a sourdough bread.
I just made another batch of kimchi the other day but I haven’t experimented with the other cultured vegetables yet.
Making yogurt and cheese would be a great addition to my repertoire too and I would actually like to start making goat’s cheese first and pair it with my sourdough bread.
Preparing nuts and seeds, beans and legumes may take a little bit more time but as I cook more with beans and legumes, preparing them became second nature.
So far, last week gave me new knowledge and insights about real food. This week is the last week of the real food challenge but the challenge for me is far from over.