This post is less a recipe and more of a today-I-made. Previously I had always bought my English muffins at the store because, well why wouldn’t you. When my wonderful husband requested homemade ones for egg sandwiches, I was taken aback. That’s a thing I can do? That’s a thing I can probably do!
Once in awhile, there will be an experiment going on in our kitchen. It is always the brainchild of my wonderful husband. Lately, he’s been learning about fermentation. He’s made sauerkraut, kimchi, and kkakdugi just to name a few. They always smell awful, but taste delicious. Just being honest, honey. This time, we had a starter culture (basically the juice that contained the lacto bacillus, crucial for any ferment) left over from an empty jar of sauerkraut and we decided to try it out on another green, cabbage-family vegetable: kale.
We chopped up 2 bunches of kale (one regular kale, one black kale), put them in a large jar, and poured the starter over the top. Cover it with cheesecloth and a rubber band and let it sit for a few days on the counter-top. The only thing you really to do is stir it once in awhile and make sure all of the kale stays submerged. Bubbling is great, not so many bubbles means it’s pretty much done and it’s time to go in the fridge. It’ll keep in the fridge for a few weeks.
The result is a slightly sour, pickle-y kale, that is not crunchy/ fresh and not soft/ wilted, either. It’s somewhere in between. I found it to be not as bitter as fresh kale can be (and I really like fresh kale). As for applications, we’ve only used it once (recipe coming soon) but I can see it being good in a stir fry, fried rice, or maybe even a topping for a brat or hot dog. Don’t look at me like that, it’s basically a sauerkraut.
This post is very late. A few years too late, really. Even now, I’ve spent the last two weeks writing it. Anyway, we started making tamales as a family in late 2015. The tamales turned out great, but we didn’t make very many. The year after, around Christmas, we decided to do it right: we made about 15 pounds of pork, flavored with a pepper sauce made from scratch, and my husband’s late step-grand-mother’s masa dough recipe. We enlisted help by launching our first ever tamale party, inviting our close family and friends. Unfortunately for us, the party got snowed out and only a few people were available to help us roll dozens of tamales. Even with the help, my husband and I were up late, watching every Workaholics episode known to man, dutifully rolling tamales. Needless to say, we had tamales for days. Well into June, in fact.