Fermented

Here are the best tips for getting a sourdough starter going. Start with an organic, preferably stone-ground, rye flour and check that it’s not too old. During summer, temperature is rarely a problem, but during colder seasons you should make sure to find a spot that’s a bit warmer than normal room temperature, ideally up to 25°C (77°F). Check, for example, in the cabinet above the fridge - it’s usually warmer there. And finally - have patience. Even though on paper it should only take 4-5 days, it can take up to a week before your sourdough starter is ready. ...

Crunchy, spicy Korean cucumber pickle. This vegan version skips the fish sauce but keeps all the bold flavors. Great as a side dish, on rice bowls, or with Korean BBQ. Ingredients 450 g cucumbers (Persian, Lebanese, or pickling), about 1 lb 1 tbsp coarse sea salt (for salting) 2 scallions, finely chopped 2 cloves garlic, minced 1 tsp fresh ginger, minced 2 tbsp gochugaru (Korean chili flakes) 1 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp sugar or maple syrup 1 tsp sesame oil Sesame seeds for garnish (optional) Optional Additions 50 g carrots, julienned Garlic chives, chopped Instructions Salt cucumbers: Cut cucumbers in half lengthwise, then into ⅛-inch half moons. Toss with salt in a bowl and let sit 20-30 minutes. This draws out water for better texture. ...