Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes. add 1/4 water to the mixing bowl, swirl water to collect remaining seasoning paste. Imagine putting it in your Christmas leftovers sandwiches! Combine vinegar, water, and salt in a 3-quart stainless steel or enameled saucepan. Save my name, email, and website in this browser for the next time I comment. Can the same process be used for sprouts? The spiciness of it is always up to you. Servings: 6. 7. Peeling and De-seeding. 1 Tbsp rice flour* Mix the paste with the salted cucumbers. Use a weight to keep the sprouts below the brine and leave 1-inch of headroom. 2 pounds Brussels sprouts . Oxygen is generally your enemy in fermenting, so keeping your beans under the brine in this case would be a very good idea. No, you cant. Thank you! Fermented for days in all the traditional spice, flavor, and richness that Korean peppers, sea veggies, and ginger can offer, yet without any of the fish sauce, MSG or sugar! Save my name, email, and website in this browser for the next time I comment. I made up your recipe this morning, but I did not have the fresh ginger which I hope to get this afternoon at the store. I will show you how easy it is in another post .). I'm scooping them out of the jar and eating them later on anyway. Add garlic cloves and hot peppers. Shred and or slice carrots. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. I didnt add Ginger. It has two purposes: one, it keeps the smell staining the lid, and two, it helps to seal more tightly. I used the fresh brussel sprouts I had in my fridge. Better late and never! I'm also a certified wine lover and interested in discovering exciting new wines. Bring to boil. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally . As much as Id like to say I have a French palate, I must say how much comforting the simple fried rice is to me. Good luck! Regarding the fish sauce in this recipe, Im just wondering why you include it in your recipe, yet exclude it from the mix? Thanks! Press question mark to learn the rest of the keyboard shortcuts. Like sauerkraut and other cabbage ferments, fermented Brussel sprouts are not recommended for anyone with. Can any particular ones be left a room temp or a bit cooler such as in a closet with outside walls and no heat. As a desperate resort to stock some fermented goodies, I made kimchi with Brussels sprouts and mustard greens, called hardalotu in Turkish. , Your creativity with ferments is truly inspiring! Bring to a boil, then turn down and let simmer for 10 minutes. I quartered it and fermented for 9 days with kimchi paste and topped it off with some Napa cabbage kimchi brine I had in fridge to fully submerge. Join Brad as he and Stiff Steve embark on ano. 1 carrot, grated, 3 cups shiitake, kelp broth(or 2 Tbsp fish sauce dilluted in 3 cups spring water) I followed the recipe as far as the salt brine which called for a 4 tbsp of salt (6% salt brine) which was twice as much as I wouldve expected. Do let us know if you try that. Here is the ultimate recipe for the most delicious kimchi-style fermented vegetables. Drain the veggies through a colander, reserving a pint of the brine. Use a weight to keep the sprouts below the brine and leave 1-inch of headroom. Cap with a loose-fitting lid that will allow gas to escape. But opting out of some of these cookies may have an effect on your browsing experience. Otherwise they have no additives. pack the mixture tightly into a 2-quart airtight container. So true: sweet family-food moments. 2 spring onions, cut into strips After jars are sterilized, fill them with Brussels Sprouts. Why Everyone Should Ferment with an Airlock. I am a professional who loves Teds recipes, he is awesome. Peel off any loose leaves. Once dissolved, pour the brine over the brussels sprout mix . 2023 Cond Nast. Soak Vegetables. 1 medium daikon radish cut into discs In fact, they could be left to ferment for several months. Good luck with everything. Subscribe me to future mail messages as well. Add in kimchi, cilantro, mint, and sauce to bowl with brussels sprouts and toss to evenly distribute. Softer vegetables, like tomatoes and cucumbers, can be more difficult. I have the privilege of suggesting the use of fresh herbs for this recipe because I recently built some planter boxes and have lots of good herbs, lettuces and oh-my-bounties of kale populating my back deck. I did more slicing that dicing in this case. Not sure if the same effect would happen with scallions. Cut off the stump end if they are showing signs of a lack of freshness. Your email address will not be published. The baby leeks offer a subtle sweetness that offsets the spiciness. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. You can use halved onions as well. Rinse, then roast the red pepper, using your favorite method oven roasted, broiled, flame roasted or charred on the grill . Leave the jars at room temperature for 3-4 days, preferably in a dark place, and taste it if its turn slight tangy. Add more water if necessary to completely submerge the sprouts. With fermenting, especially in the kimchi style, brussel sprouts can again be a delectable taste treat, and a very healthy one to boot (dont worry, this one shouldnt make you boot). Keep chilled. I used more fish sauce than the recipe called for; 1 tablespoon. https://www.fermentingforfoodies.com/honey-garlic-coleslaw/, https://www.fermentingforfoodies.com/kahm-yeast-mold/. Pour the vinegar mixture into the jars . Cover and leave overnight. salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. What Are Prebiotics and Why Should I Care? Start to finish: 30 minutes. Especially if you are finding out if fermenting is something you want to continue. I was concerned that there would not be enough surface area to ferment them properly. Required fields are marked *. 1 cup drained kimchi cabbage . Along with the peppers, this will add some heat to the mix. Cover with a plastic lid or plate and weigh . Your site and your recipes are phenomenal. Add in the carrot, spring onion, garlic and ginger slices, and toss it all thoroughly. Enjoy the process and outcome!! Notify me via e-mail if anyone answers my comment. How to Begin. Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Neither a man nor money; as long as you have kimchi in your fridge, all others will follow. Spread into a single layer, then roast for 20-25 minutes until crispy and browned - stirring and flipping halfway through. This is genius, I bet I would LOVE these! I would not go lower than 1-1/2 tablespoons for 2 cups of water standard brine ratio minimum, for inhibiting undesirable growth as the ferment begins. In this case, the metric system is indeed helpful. I dont recommend doing a mix of both because they wont ferment at the same rate. Cut off stem ends, and cut a shallow X in the bottom of each sprout. Spoon remaining sauce overtop and garnish with toasted sesame seeds. After a week you will have the beginnings of a nice ferment and flavor. Divide the veggies into prepared jars, pressing them down to minimise the air gaps but leaving 2 inch head-space. I thought about my comfort food, of course, while eating kimchi fried rice. In large dish with pour spout whisk together water and sea salt, stir to dissolve. Add more water if necessary to completely submerge the sprouts. I made sure to cover the top of the veggies. NOTE Date the Fermented Brussel Sprouts Veggie Kimchi was started 7-18-17. updated 7-26-17 UPDATE.I tested my veggie kimchi today and surprisingly, it was not as hot as I expected. add the water to container, cover tightly and set aside for 3 days at . Im using some black salt in the mix which I recently brought home from Nepal (very sulfury), and also added some cauliflower. It's much more sour than my other kimchis (green bean, cabbage, daikon) . I am planning on ordering this one sometime soon and will give a review on this one. Hi Valorie. Drain on paper towel. I wanna eat themenjoyably, not jaw breaking. I did an experiment to see if Brussels Sprouts (a close cousin to Napa and green cabbage) would make a good kimchi. Am curious if anyone has used frozen/thawed brussell sprouts in any fermentation recipe. Preheat oven to 425 degrees F. Combine brussels sprouts, garlic, ginger, and ghee in a baking sheet, and toss together to coat. cheese quesadillas and even with Brussels sprouts! 2. Place the Brussels sprouts on the baking sheet, drizzle the olive oil, sprinkle with salt and toss. Small things that make life happy. Korean Style Kimchi. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. When most people think of fermented foods they often think of sauerkraut. . canning jars, packing down to eliminate air gaps. This isnt a particularly spicy kimchi so adjust to your taste. Let the jar cool uncovered for 20-30 minutes. This type of kimchi has more liquid and is non-or less spicy. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Love your recipes. The memory of cooking and eating it with my 3 other sisters when mum wasnt around the happy moment. Good questions. Stir and mash contents (or pulse with food processor) together until a paste forms. Since I have so much of it, this is what ive been using in the kimchi (and in the cortido recipe of yours that Ive also followed.) Cover jars with lids. No matter what kind of salt you are using, you need 30 grams. And thats the case with most garlic ferments. Once the veggies are cut and ready, and your jar is clean and ready, go ahead and either mix the veggies in a bowl, tossing together most of the ingredients. teaspoon black pepper. 2 tablespoons olive oil. In a bowl, make salt brine and toss the cut B.sprouts and let it sit for 2-3 hours until wilted slightly. We regularly sprout radish, mustard, broccoli, etc. Don't miss a single delicious story at EWM Istanbul, Click to email a link to a friend (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window). : LOVE! Wash the sprouts and pack them into the jar. Jar it up and refrigerate when you like it in order to significantly slow the fermentation. Remove baking sheet from oven and add Brussels sprout mixture. t tblsp red pepper flakes Heat 1 cup of water with salt to dissolve salt. Fermented Brussel Spout Veggie Kimchi. ). Usually they were boiled to death and could only be resuscitated with slatherings of butter and blizzards of salt. In a bowl, empty the washed brussel sprouts and carve an X on the bottom of each one. Preheat oven to 400 degrees. Most recipes call for a brine to be poured over. Please add me to your list of subscribers. Anyway, just thought Id share. For more information, please view our privacy policy at https://rawhidestudios.com/shippingprivacyservices/, Lightweight Cotton Summer Breeze Colorful Ladies Sun Bonnet, Womens Sunbonnets with a Long Neck Back, a Longer Brim and Side Panels for Greater Sun Protection, Small Handmade Variety Colored Ribboned Flat Iron Baby Infant Bonnet Sun Hats, Native American Design Carved Bone Feather Earrings, Exclusive Wyoming Western Silhouette Wooden Bootjacks, Montana Silversmith Equestrian Heart Ladies Bracelet REVIEW. Not only does this fermented Brussels sprout veggie kimchi give some awesome health benefits, but goshit tastes good. I have some homemade whey that I like to use to start the fermentation process. Bon Apptit's Brad Leone is back for episode 72 of It's Alive and this time he's making brussels sprout kimchi! These cookies will be stored in your browser only with your consent. Another minor details are the yin-yang and aesthetic combination: carrots for Brussels sprouts and radish for mustard greens. ewmistanbul@gmail.com, Your email address will not be published. My mistake Gary, I thought your comment was on Shivakraut. Whole Brussel sprouts will take at least 3 weeks to ferment. (See fermenting container options below in Recipe Notes.) Pour salted water over Brussels sprouts. I took advantage of the cold weather with drizzles and gutsy wind, I busied myself with much delayed winter chores. Im certainly learning a bit about the salt impact and personal preferences of individuals as I go. Let this sit in a cool spot for 3-5 days, until you start to see bubbles when you tap the side of the jar. In general, firm vegetables, such as beets and turnips, are best for lacto-fermentation. But the price and the reviews are good. 4 cloves garlic, halved or quartered You can also use a halved onion as seen in other jars above. Weight it down with something heavy-ish like a sturdy pan. pH level for Kombucha What is the correct level? Hi Eric, thanks for your input and opinion. Your email address will not be published. 3 tablespoons white miso. Gone in two days. I am very happy I have found your site (already shared it with few of my friends)I have a question: what is the purpose of soaking the brussel sprouts; is it necessary? Brussels Sprout Kimchi (Recipe Adapted from Fermentationrecipes.com) 2 1/2 lbs brussels sprouts . As to storing ferments, I honestly cant answer that as Ive been refrigerating mine once done, but Ill share my thoughts. 5. Berries. I cant speak for ALL ferments, but most can go a long time before needing refrigeration. Im making the brussel sprout kimchi tonight. BRUSSEL SPROUT KIMCHI INGREDIENTS. It took me a couple of re-readings to recognize that you were talking about fermenting sprouted seeds. If fermenting whole Brussel sprouts its also a good idea to sort by size, as larger sprouts will take longer to ferment than smaller ones. Your email address will not be published. Preheat oven to 400 degrees. Never made kimchi, do you have a recipe/advice? I dont know. Thank you and good work! There's a lot going on with that dish and it's all good. 4. Absolutely not theyre just mini cabbages, after all. The flavor will continue to improve and develop. Did u buy tge kimich paste or did u make it ? If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. My question was about the red pepper Im in the UK. So far, I liked the Brussel sprout kimchi better because it TASTED very fermented, and I'd like the Napa kimchi to get there as well. Add all veggies to the brine. Then make a note of when you started your fermented brussel sprout veggie kimchi. I've tried bottles and glasses etc and I've always got spills or they didn't submerge the veggies well enough. Thank you. beverage bread breakfast cabbage carbonated cheese condiment cucumber cucumbers dairy dessert dill discard fermented festival fish sauce garlic ginger holiday holidays jalapeo kefir kimchi kombucha korean miso not-fermented nuts pickle pickles probiotic pumpkin radish sauerkraut scoby snack sourdough spicy strawberry summer tibicos umami vegan wapf water kefir, Subscribe to our Newsletter now to receive your. Other than the fact that this ferment is simply delicious, it works great for immune boosting. I havent tasted them yet but will do so after they age for a couple weeks. Ive read many positive things about the efficacy of turmeric in fighting various diseases. Thanks for asking. But when you feel the batch is done, you can refrigerate to slow and stop the fermentation. Slice one of the baby leeks into 1" pieces. 1 pounds Brussel sprouts, trimmed and halved if large. Also, do ALL ferments need to be stored in the fridge or root cellar? 1 pounds Brussel sprouts, trimmed and halved if large. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1 headspace. After one week check taste. The fish sauce, made with fermented anchovies, adds to the whole umami thing as well. Both gochujang and fish sauce are available in Asian markets and well-stocked supermarkets, and both are readily available online. On my part, so caught up between two jobs, I was getting anxious that I might not be able to make any kimchi myself. See notes for more details. In a large bowl toss the brussels sprouts, apple and kimchi with the oil; seasons with salt; Spread the mixture on a rimmed baking sheet and roast for 45 minutes; halfway through roasting time, add the pine nuts and stir to ensure even browning; Serve warm; FOR THE CIPOLLINI ONION KIMCHI: MAKE 1 TO 2 DAYS AHEAD Makes 2 cups. As required by GDPR, Rawhide Gifts and Gallery is providing this notice. Youll love the results: the texture of the little cabbages, the fresh crazy-good flavor of the brine, and as always, the fun of the process! Ive been thinking of fermenting and pickling more vegetables. I personally havent run across fermented seed sprouts nor have I tried it myself. crispy brussels sprouts, fermented lime vinaigrette 13. smoked hummus, pit master fat, camp bread, tortilla chips 10. . I can now proceed with confidence. Best Brussels sprout recipes. SPICY ROASTED BRUSSELS SPROUTS WITH KIMCHI DRESSING. If so, they would be labeled as such. 1 small bag of baby carrots Given the selection of herbs here, it goes well along with Italian food. Whole fermented sprouts have a unique flavor that I quite enjoy. Its seriously so much fun, and so rewarding. There are a ton of recipes on the internet. 1 medium daikon radish, cut into disks. Is it chopped red bell pepper, or like pepper flakes? They often, Cauliflower Pickles with Turmeric and Black Pepper, Fermented Cranberry Sauce with Figs, Citrus and Cloves, https://i.pinimg.com/736x/05/82/be/0582be6acd2f48574170d3e1141faca9cake-shop-i-will.jpg. Turn the heat back on to medium-high, add the brussels sprouts, season with salt and pepper and arrange the brussels sprouts cut sides down. . Now, keep in mind that while I have experimented with making healthy foods for a long time, yesterday was the first time I made fermented brussel sprout veggie kimchi from the ingredients listed. Meanwhile, in a small bowl, mix together the rice wine vinegar and honey. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 35 days. Hi Catherine! Will the brussels be hard as they are uncooked and raw? See the section above for more details. 2 chopped thai chilis or 1/2 tsp crushed red pepper. Easily keeping your foods below the liquid, they are also easy to clean because they are a smooth. helps create pickles or slaws like kimchi and sauerkraut and makes . Ill add liquid if necessary, but most times when placed under pressure, enough liquid will be released, Sometimes can take up to 12 hours. Curious how it will change. 2 shallots, thinly sliced. Place Brussels sprouts, garlic and ginger into preferred fermenting container(s). Brussels sprouts tend to be drier than cabbage, so add the reserved brine to ensure the contents are submerged. I waited until the brussel sprouts showed up in my local co-op but as soon as they did I bought a few pounds of them. 1/2 teaspoon kosher salt. So.set your watches, mark your calendars or write a note on the back of your hand to see the update in two weeks..OR..If you are brave, follow along and make it with me. Make some Kimchi Fried rice with this and top it with a fried egg and you will enjoy this. 2. Not to mention, the superstar of Kimchi, too! This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago. No cutting, no pressing into the jars. I tried them and they are very salty. I think next time Ill halve the salt and go for a 3% brine. Toss with olive oil, salt, and black pepper. The Dont forget a towel when burping jars!!! Ill work on a longer post about why, but I find it simply isnt necessary. I made mine around 10 days ago and I am keeping it at room temp but burping every day. Moving to fridge tomorrow or next day. . To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. FOR THE BRINE: Add the brussels sprouts, jalapeno, onion and garlic to a Mason jar, evenly dispersing everything. Your privacy is important to us. In a blender, combine kimchi, mayonnaise, neutral oil, sesame oil, honey, and Gochujang; blend until smooth. Add the broth and rice porridge into the bowl of B.sprouts, and strain in the onion pear puree along with the chill flakes. This site uses Akismet to reduce spam. For the broth, in a small pot, boil 4 cups of water with 2-3 pieces of shiitake and 1 big or 2 small pieces of kelp for 20 mins. So I have fermented veggie condiments in various shapes, colours and flavours. At first I was confused since your question is placed on the brussel sprouts comment board. Recipes; Discover; Awards; 1 Wonders; ONE . I do like the fuller amount of sea salt, but I appreciate your feedback! 1 tsp per cup is all that is needed. I have always wanted to ferment whole heads of cabbages so that I can make my sour cabbage rolls.. haha, guess what I havent done it because I cant find a crock thats large enough. Does it make all the liquid on its own from the sweating? I put in a few slices of jalapeos because I like it spicy. I added a few sticks of carrots. Refrigerate. If you dont have a food processor, dice the ginger and garlic so it's almost a paste, and add to a mixing bowl. Place a plate . 1T diced garlic I've had themand so will you as you are first learning. Basically what Im saying is that no one should be without this kimchi during the festive season and if you make it now youll have a massive jar to see you right through until January. Thanks! There are three things that give me a sense of security, and they are Kimchi/Cheese/Wine. Thanks. The humble cabbage may be usurping the place on the plate that cauliflower and Brussels sprouts recently occupied. salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Mostly just to send up the idea of a household run like a restaurant. Sprouts that have been sliced in half and fermented with flavor can be served straight from the jar, like any pickled vegetable. All the liquid necessary is generally released from the vegetables. And they get better and better! I just started another batch of my own Shivakraut after not having made it in a while. All Rights Reserved. Fermentation Explained Simply and Deliciously! But I certainly will this year! This means possible explosions in your kitchen. If you daikon is particularly fat, cut in half lengthwise first, Dissolve the salt into the water to make a brine. teaspoon black pepper. Root cellars were built in the days before refrigeration for a good reason as cool temperatures help to preserve foods, and prohibit active fermentation. For the rice porridge, add the flour into water and bring it to simmer till its thickened to glue consistency. The point is that fermentation will continue in earnest unless you cool it down significantly at some point, in which case it will simply slow down. Other health foods include many fermented vegetables like sauerkraut, kimchi, and fermented Brussels sprouts, beets, carrots, etc. DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Fermented Brussels Sprouts with Garlic & Ginger are a traditional food, full of probiotics, a wonderful condiment for Paleo, GAPS, AIP, Keto, Whole30 and Vegan/Plant-based diets. I used Masontops and next time, a double batch. Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, Peanut Butter Cookie Baked Oatmeal for One, Slow Cooker Gingerbread Apple Pie Crumble, Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash. This website uses cookies to improve your experience while you navigate through the website. What a treat to be able to get all the heath benefits of raw brussel sprouts with probiotic benefits as well. Hi Karen, yes, definitely. Ferment in a cupboard for at least 2 weeks and up to 6 months (for whole sprouts). What also works very well is cauliflower. Your email address will not be published. I had a package of baby carrots that I thought would add color. cling flim. Enter your name and email address and get new fermentation recipes delivered directly to your inbox. I think you might be right about needing to add a culture, since sprouts are home made from seeds, they perhaps havent had time or opportunity to cultivate a bacterial content (no soil contact) so the ferment may not spring to life in earnest. If so, close the lid tightly and continue fermenting it in the fridge for 4-6 weeks. I cannot emphasise enough just how well this works in a toastie with Stilton, and also the day after in a toastie with Cheddar and ham. Transfer brussels sprouts to a serving dish, sprinkle with sesame seeds . Please enable JavaScript on your browser to best view this site. Awesome Sam, thanks for the tip on the Hungarian Paprika. Give the gift of sprout-chi to your gut microbiome this Christmas! Your email address will not be published. Mix well by gentle massaging motion. Thanks, Joni. 2. This is the first time I see fermented brussels sprouts! They're done when the liquid is no longer very bubbly, when the Brussels sprouts are nicely tart/vinegary, to your taste. Try making kimchi fried rice, which is yummy, especially with a fried egg on top. Brussel sprouts that have been sliced in half only take 2 to 3 weeks to ferment and soften. Put the washed, halved brussels sprouts into a large bowl. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. one onion, quartered, then quartered again Theyll get more tart too, but thats still pretty yummy. This means we use cookies to improve your experience. If you are at all a fan of Brussel sprouts, youll find this wonderful. Made 4 quarts! How to Make Paleo & Vegan Roasted Brussel Sprouts and Kimchi. When adding liquid, either add a brine of 1 Tablespoon salt to 1 cup water, or simply add water, but be sure to mix thoroughly as youll want to be sure to distribute your salt in the recipe thoroughly. hi Ted 1 jalpeno pepper Although kimchi only makes up 7% of the pickles and fermented vegetables category, its sales are increasing at an explosive 90% rate, according to SPINS. Serve them sliced in half or quarters as part of your holiday meal. These brussel sprouts are amazing! It's great to have extra brine on hand!). I ended up moving into the fridge around day 10. I know I can cook them, but probiotic effort will be out the door. You'll need about 3 tablespoons of salt in 4 cups of water. Great, Kelley! Stir until salt dissolves. Thanks and good luck! The longer it sits, the more tender they will get as well. Weigh the ingredients below the brine with a Pickle Pebble. When you visit our site, pre-selected companies may access and use certain information on your device to serve relevant ads or personalized content. Kimchi is a traditional Korean side dish of salted and fermented vegetables dating back two thousand years. I only hope my kids get to that point with fermented food. Add about 1 Tbs of salt and mix well. I wouldnt blanch them personally, but I suppose adding a culturing bacteria may work if you do. This set is a bit cheaper, but it too has a great 5 star reviews. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. You can probably do the same thing with a large glass of water, glass bottle etc. See notes for more details. Like broccoli, Brussels sprouts are a cruciferous vegetable packed with antioxidants and vitamins C and K. . 3 cups spring or filtered water Prepare the Brussel Sprouts - rinse the Brussel Sprouts and remove any unhealthy looking leaves. In the meantime, make the broth and rice porridge. Maybe I would need to add a culture, possibly from my saurkraut?
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