🗁Added 21 photos to album Homemade food.
Keep eating my sourkraut, but it could go for longer I think. It's about 2 weeks, but it's not really zingy and still very crunchy. It has been bubbling away happily.
Pickled aubergines are excellent. Made some exciting grated veg salads for colourful bowls.
Peanut stew, with masses of fresh tomatoes to make the sauce.
Used my fermented tomato sauce for extremely high effort beans on toast (haricot beans from dried, homemade bread). Dead good.
Made the rest of the beans into hummus, which is also delicious.
Used fermented tomato sauce on a pizza too, with some chanterelles that really needed eating, and an array of other garden veg.
Discovered I can cook barley in the rice cooker!
