Good health is beautiful. GARLIC, onions, ginger, thyme turmeric, cayenne, black pepper, veg broth, coconut milk. That pansy (which survives the winter) has antioxidant & anti-inflammatory properties.
6 BIG bulbs of garlic, separate into cloves only smashing & peeling half of the cloves
1 huge white onion, peeled & sliced
2 T ghee & 2 T olive oil
1/2 cup minced ginger
2 t fresh thyme
1/4-1/2 t cayenne pepper
1/2 t fresh milled black pepper
1 lemon, juice & 2 t grated peel
4 cups vegetable broth (Magic Mineral Broth)
1/2 to 1 cup coconut milk (I like the 1 cup)
sea salt, a bit added while sautéing & final then for seasoning
EVERYTHING ORGANIC! 6 BIG bulbs of garlic. 350°F oven. Place have of the cloves, unpeeled in a baking dish. Toss with olive oil, cover and bake 45 minutes. Meanwhile, smash the remaining garlic cloves and peel them. Set aside. Melt 2 T Grass-fed ghee in a 2-quart or larger pot. Add 1 huge white onion peeled & sliced, 2 teaspoons fresh thyme , 2 heaping tablespoons of turmeric*, 1/2 cup chopped ginger, 1/4 or more cayenne as you like, 1/2 teaspoon freshly ground black pepper, 1/4 t sea salt & half of the remaining garlic. Cook until the onions are transparent. You might need to add broth because the turmeric wants to thicken & stick so it can turn everything in your kitchen golden. Add the oven roasted garlic – popping each clove out of its skin. Add 4 cups of vegetables broth.** Simmer 20 minutes * I juiced fresh turmeric and added about 2 tablespoons of juice & 2 level tablespoons of dry. **I love Rebecca Katz & her Magic Mineral Broth. Well, I love all of her recipes. http://www.rebeccakatz.com
Puree the soup. Return to pot. Add coconut milk & heat through. Add remaining garlic cloves RAW, whole or chopped, your preference. Taste for seasoning and adjust.
Eat hot or cold. On rice or cauliflower. Tame it a bit with broth and vegetables. JUST BE SURE TO EAT IT! To be beautiful and smell like garlic. Refrigerate up to 7 days. Freeze some. Hey how about in ice cube trays? A little immunity shooter anytime. Straight-sided Ball jars work great. Be sure to leave 1″ of headroom to allow for the expansion during freezing. DATE ’em & eat within 3 months of freezing.
Garlic & Onion Cut at least 10 minutes before eating to release their power!
One clove of garlic has manganese, B6, C, selenium, calcium, copper, potassium, phosphorus, iron, B6. BOOSTS IMMUNITY!
Turmeric is a strong anti-inflammatory. Inflammation compromises your immune system. Turmeric must be eaten with black pepper & fat to best be absorbed. REDUCES INFLAMMATION!
Ginger improves digestion (helps with turmeric absorption & allium digesiton), reduces inflammation, may protect respiratory system, fights infections! DOES A LOT!
Coconut Milk is full of antioxidants C, E, & electrolytes potassium, magnesium, phosphorus & antiseptic properties & is an anti-inflammatory & has ZINC & is a strong gut health supporter. MIRACLE FOOD!
Black Pepper is high in antioxidants is anti-inflammatory, boosts nutrient absorption & gut health. BRING IT ON!
Cayenne – I go light on cayenne, a personal preference and intolerance to night shades, but it can aid digestion among many other benefits for folks.
Lemon VITAMIN C and then some. For immunity boosting Vitamin C (time release) is recommended. I drink the juice of half a lemon every morning in warm water to detox my liver a bit as well.
After a trip back to Le Vieux Couvent to study with ARTISTS Rita Carpenter & Stacy Levy hiking around a lot in The Lot, munching the delicious Périgord walnuts, and falling over in a food coma—I decided I should try to make the decadent morsels here in North Carolina. You are asking, “What was I thinking?” After all of those croissants and other irrésistibles how will your zippers cooperate?
Well, I am not in a French walnut food coma but I am in a very dreamy place with my Pacific Northwest Organic Walnuts. Back in the U.S., I also sauntered into my local La Farm Bakery just to ease my transition from all the REAL French (in France) butter, chocolate, and wine. The result, mon cher? I lost a few kilos in Paris from running up and down Metro stairs but gained a few pounds when I returned (obviously depressed) to the U.S. binging on croissants and these walnuts. Enjoy!
16 ounces of walnuts
1 cup sugar
1/2 cup water
4 ounces of bittersweet or semi-sweet baking chocolate
2 teaspoons of French butter (salted or not)
1 cup Dutch dark cocoa
2 tablespoons (+/-) confectioner’s sugar
+/- 1/4 teaspoon Fine sea salt (optional)
WALNUTS: Roast 16 ounces organic walnut halves at 350° F for 10 minutes, stirring after 5 minutes. Set aside.
GLAZE: Set a cooling rack over a large baking sheet lined with parchment for the glazed walnuts. Cook 1 cup sugar + 1/2 cup of water in a large skillet (big enough to hold the walnuts in a single layer) swirling the mixture until it’s a toasted a golden caramel color. You’ll need to work fast or the glaze will become too dark too fast.
Toss in the walnuts, stirring quickly to thinly coat them with the glaze. Quickly spoon them onto the cooling rack that is over the parchment-lined baking sheet. THIS will burn your fingers terribly so do not touch the glazed nuts until they have cooled a bit. Once a bit cool, break them apart into single walnuts or similar chunks. Let. cool completely.
CHOCOLATE: In a double-boiler (stainless steel bowl over a saucepan of hot water), melt 4 ounces bittersweet baking chocolate (not chocolate chips) and 1 teaspoon French butter. Stir until smooth. Remove the bowl from the heat and toss in the walnuts. Spread the chocolate-coated nuts on the parchment-lined sheet left from the glaze procedure above. Sprinkle immediately with the cocoa mixture and let cool completely.
COCOA: Sift together 1 cup Dutch dark cocoa powder and 2+/- tablespoons of confectioner’s sugar. I add 1/4 teaspoon very fine Fleur de Sel (sea salt, pulverized) but it’s optional. Sprinkle this mixture through a sieve over the chocolate-coated walnuts. Let the nuts cool completely, then toss in the cocoa mixture left that did not stick to the nuts.
Store in an airtight glass (not plastic) container at room temperature in a dark dry place.
I hide them from myself—because—Je ne peux pas les empêcher de sauter dans ma bouche. I can’t stop them from jumping into my mouth.
February 2024—This is a select little series of stories about mixologists, bartenders, servers, their patrons, and inviting spaces about enjoying a beverage (alcoholic and non) in the Triangle.
My friend,(We’ll call her R to keep the mystery interesting.) and I, Lynda, are visiting and writing about one venue a month.
We started with the idea of the speakeasy—a romantic notion we had about that 1920-1933 genre. The reality about speakeasies is depressing. We quickly learned from our first host that that speakeasy was not what we were looking for. The great mixologists crossed the Atlantic to practice their art. Most of the drinks served in the speakeasies were not very tasty and even toxic. We wanted delicious, unique, non-poisonous drinks that were very special—almost precious—in a secluded yet safe space that was not popular except to those who had discovered it. NO danger of being poisoned or locked up for illegal consumption was a requirement.
After a conversation with master mixologist Greg Ewan (Hint #1), we learned that we should call his place to relax, meet friends, and have a gentle conversation—a Hidden Gem. And so we shall.
There is no food served at this hidden gem but (Hint #2) there is a lot of food very nearby. There might even be a shared doorway but it’s unmarked.
“Is your life intentional?” Greg asked us.
“Of course,” R replied. “We are here.”
“There’s something else. We are intentionally that something else. Considering classic and neoclassic ingredients, the best drinks only have three and we skip the garnishes. We listen to your preferences.”
“I’d like to try a drink you’d like to make. Just for me. How would you do that?” I asked.
“What drinks do you like? Do you like sweet or dry?” Greg asked.
Here’s the scoop (shot), ya’ll—I do not drink—much. I do not know anything about wines or liquors or bitters or all the other very interesting magic stuff that is part of the very exotic (and expensive) imbibe movement. I am a chef. I do know tastes and subtle flavors and the necessary order of those things as they hit my palette. I am a picky bitch, honestly, when it comes to food. This, however, was fun, precisely because, “I know nothing.”
“Hmmm A lemon drop martini, a salty dog, champagne-brut rose or a cremant ($20 max). Oh and lately, I’ve rediscovered that warm-on-your-throat bourbon caress,” I said. Thinking, I drink the virgin versions of the martinis and dogs.
“I like a Negroni,” said R.
“The house one is half price tonight,” Greg said.
Eight dollars for the Negroni. My “Dealer’s Choice” (geared to my taste) was market rate.
(By the way, the drinks are market rate compared to other similar bars.)
My amalgamation—a gentle French pale pink liquid with a slight fizz—arrived in a coupe with a frosty blush. Let’s analyze the presentation a bit. Greg had listened to my words—champagne, grapefruit, citrus, dry—mixed them into my dream drink and served them in a very French champagne glass—la coupe de champagne. I tasted it before I photoed it which was mistake. A one-of-a-kind marvelous drink. Genius Greg explained although it tasted like grapefruit and lemon and champagne, it had none of those ingredients.
This is NOT the drink Greg made but it is close to the color. Remember I drank it so fast and was so captivated by the hidden gem we had found that I forgot to photo our drinks. This is one I made at home to sip while I wrote this article because I was inspired. A vodka Lavender Lemon Drop Martini in a small martini glass (not la coupe de champagne which I will now have to purchase for my next drink) with a splash of Fever-Tree sparkling grapefruit. It’s okay but not nearly as good as Greg’s invention.
R’s Negroni was classic. At this point we learned that Greg had a Negroni tattoo (Hint #3).
Greg, “How do you determine what kind of non-alcoholic drink a guest might like?”
“I always ask if they avoid alcoholic due to allergies or other restrictive conditions. If that’s not the case, I’ll ask if I might add a slight bit of bitters because of the complex flavor profile they can help create with negligible alcohol. Then I ask the same questions I’d ask for an alcoholic drink. Dry or sweet, etcetera,” he replied.
I asked Greg for my mocktail. Bitters are okay. He’d know what I liked.
He did. It arrived in a highball glass with a rectangular cut-to-size ice cube. I quickly captured: Fever-Tree Mediterranean tonic, cardamon bitters, spiced apple juice, cranberry syrup. Fabulous and fun!
The ice cube had a story. Clinebell, a US company which opened in 1955, developed (1983) the ice machine that makes clear ice—huge 300-pound blocks useful for ice artists, chefs, and in 2020 they developed a smaller 25-pound clear ice machine—exciting for mixologists—delightful for drinkers.
“Do you have a favorite bartender?” I asked.
“There are so many talented ones. I think Ada Coleman never gets the credit she deserves. She was head bartender at London’s Savoy Hotel in the early 1900s. There are a lot of local great ones, too. I’m sure you’ll have fun discovering them,” he smiled.
“What’s special about this place, your place?” I asked.
“Our beverages. Our staff. We are limited capacity. Seated only guests. (Hint #4) Which means You can have intimate, meaningful connections. If we’re at capacity, we suggest guests stop in through the back/side/main? (Hint #5) for some delicious food and check back in a few. We really love what we do and the guests we meet.” Greg said.
“What’s special about this place, your place?” I asked.
“Our beverages. Our staff. We are limited capacity. Seated only guests. (Hint #4) Which means you can have intimate, meaningful connections. If we’re at capacity, we suggest guests stop in through the [back/side/main?] entrance [(Hint #5)] for some delicious food and check back in a few. We really love what we do and the guests we meet,” Greg said.
We thanked Greg for sharing his passion and making our delicious drinks. Honestly, I wanted another drink but he was leaving.
“Hey, any parting words of wisdom?” I asked.
“You’re way too late to be original but you’re right on time to be relevant,” he replied as he scooted through the back/side/main door.
Look for the name of this fabulous two-word-named-hidden gem (Hint #6) (and maybe R’s) in next month’s post.
Comment if you know it. AND share your favorite hidden gem in the Triangle and in the world.
Here’s my favorite meal—roasted vegetables. Here’s the recipe
Preheat oven to 425°F. Same for convection.
Line a sheet pan with parchment.
Fresh vegetables, cut various sizes. Broccoli, cauliflower, asparagus, mixed color carrots, fennel, and beets are pictured here. Onions, Brussels sprouts, kohlrabi, parsnips, radishes, garlic, sweet potatoes, potatoes, and more are also great roasted. For all the vegetables to be done at the same time, the trick is to cut the vegetables in various sizes depending on their water content and firmness. For example, above the carrots are cut smaller to cook in the same length of time as the other vegetables.
Olive oil to drizzle over the vegetables. For the above tray, I used 1/3 cup of EVOO.
Greek seasoning to sprinkle over the vegetables. For the above tray, I used 1-1/2 teaspoons of seasoning. I like Penney’s which is a combination of salt(Y), Turkish oregano, marjoram, garlic, lemon, and black pepper. Fresh rosemary finely chopped with salt and pepper is a good option instead of the Greek seasoning, too. If you like smokey flavor, try smoked salts.
EVOO-drizzle, spice-sprinkle, and hand-toss the cut vegetable pieces to distribute the EVOO and spices. Place each type of vegetable in its own area of the baking sheet. That way if one type of vegetable gets done sooner than the others, it’s easy to remove it from the oven.
Bake for 25 to 30 minutes, checking after 20 minutes. Serve with a Balsamic glaze or a Truffle infused vinegar.
I was about to post a healthy a green recipe, but alas, here’s one more sweet thing to celebrate spring. My friend Helene said, “Kenny Paul loves this Canyon Ranch lemon cake.” And so I made it because Helene knows all about capital D–Delicious.
However, of course, I thought it could use improvement. It has morphed into a “project” recipe which means it does take a bit of planning. However, it is now a DELICIOUS creation. Just sayin’. I serve it with Cocojune coconut yogurt, strained so it’s Greek style thick, berries, a bit of brittle or nuts. Crown it with a few (if in season) pomegranate jewels (seeds).
3 tablespoons poppy seeds 1/2 cup buttermilk or coconut milk 1 tablespoon grated lemon zest 2 teaspoons vanilla extract 3/4 teaspoon lemon extract 1/3 cup coconut yogurt 2-1/4 cups all-purpose flour 1-1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter, melted 1-1/4 cup sugar (divided) 1 egg 2 egg yolks 2/3 cup unsweetened applesauce (I peel and cook a large Granny Smith apple.) 3 egg whites 1/8 teaspoon cream of tartar
Lemon Glaze:
1 cup confectioner’s sugar 3 tablespoons lemon juice 1 tablespoon grated lemon zest
Preheat oven to 350°F. Convention 345°F.
Prepare 4 mini loaf pans with parchment liners.
In a small saucepan, combine the buttermilk/coconut milk and poppy seeds and bring to a simmer. Remove from the heat and add the lemon zest, extracts, and yogurt. Mix well and refrigerate overnight.
In a medium bowl, mix all the dry ingredients except sugar. In another bowl combine the wet ingredients; add 1 cup of the sugar and mix well. Combine the two mixtures and stir just until all the dry ingredients are well incorporated with the wet ones, but do NOT overmix. (Overmixing will activate the gluten in the flour and make the bread chewy.)
Whip the egg whites, 1/4 cup sugar, and the cream of tartar, until stiff peaks from. Fold the egg whites into the batter.
Spoon the batter equally into the 4 parchment-lined mini loaf pans. Prepare glaze by mixing all the ingredients together. Set aside.
Bake 30 minutes, checking after 25. They are done when an inserted cake tester comes out clean. Immediately remove the breads from the pans, leaving the parchment on, set on a wire rack, and poke holes in the tops. Drizzle one-half of the glaze over the tops. Let the breads cool completely, remove the parchment, and finish the topes with the remaining glaze.
Store in an airtight (preferably glass or ceramic) container at room temperature for three days. Refrigerate if you prefer and they’ll keep well for a week. You can also freeze them for up to six months.
Combine ICE COLD sweet watermelon with ginger, garlic, lemongrass, lime. Then spike it with a chili. We (artists and friends) recently painted and dined surrounded by beauty at The Meadows at Firefly Farm courtesy of Anna. Thank you, dear one.
Here’s the recipe:
12 cups watermelon chunks
2 cups water
3 tablespoons sliced lemongrass
2 tablespoons minced ginger
1 tablespoon minced garlic
6 tablespoons minced shallot
1 tablespoon sesame oil (not toasted)
1/8 to 1/4 teaspoon sea salt (or your favorite mineral-dense natural salt)
A bit if Thai or Serrano pepper to taste WEAR GLOVES & GOGGLES when handling spicy chili capsicums! (On the Scoville scale Thai peppers rate three peppers while Serranos are two, but I think they both very pungent so I add tidbits at a time. The seeds and ribs are the spiciest parts. The heat will mellow a bit after a few hours of refrigeration.)
4 to 6 tablespoons lime juice
Maple syrup (to adjust sweetness if necessary)
Mint leaves (for garnish)
Lime slice (for garnish)
In your favorite serious blender, (Mine’s a Blendtec.), puree the watermelon and water. You might need to do this in two batches. Heat the sesame oil in a 4-cup saucepan or skillet. Add the lemongrass, ginger, garlic, and shallot. Sauté for 2 minutes. Add 2 cups of the watermelon puree and simmer the mixture for 3 minutes. Cool the mixture to room temperature and then add it to the blender with 4 cups of the watermelon puree, salt, your chili(s) of choice, and 4 tablespoons of lime juice (the juice of 2 limes). Hyper-blend and taste for seasonings. Add maple syrup, 1 teaspoon at a time, if needed. And more lime juice and chili if needed. Hyper-blend again and mix all the ingredients in a large vessel (pitcher, jar, water jug). Refrigerate for 4 to 8 hours.
Garnish with a mint leave and a slice of lime. Are your diners serious hotheads who LOVE chilis? Serve some minced ones on the side.
ServSafe says this will last safely for 7 days, but I prefer consuming within 3 days to enjoy the brightness of this soup.
After 3 days, do you have a BUNCH left? Make ice cubes to add to lemonade, ginger beer, or tequila. Hey, make up your own summer slushee.
NOW Raleigh City Farm has FRESH lemongrass and mint from the herb plots. Come to Raleigh City Farm’s Pay-What-You-Can Farmstand—Wednesdays, 4 to 7 p.m.—for fresh, nutrition-packed produce. This recipe would be good with cantaloupe—available at the farmstand this week.
The NC Museum of Natural Science Eco-Adventures group visited Raleigh City Farm this week and we taste tested herbs (basil, mint, rosemary) with these date-based, cocoa-covered truffles. Mint was the favorite!
1 cup dates
2 tablespoons coconut oil
1/4 cup coconut flakes
2 tablespoons chia seeds
1/4 cup sunflower seeds
Dash of a natural salt
2 tablespoons cocoa
1 teaspoon monkfruit sugar
Blend all ingredients (except the cocoa and sugar)in a serious Blendtec or similar blender until it is pulverized. Refrigerate for an hour. Meanwhile mix the cocoa and sugar in a small bowl.
Scoop a teaspoon and form a ball. Roll in the cocoa mixture. Refrigerate.
Serve with fresh herb leaves for taste testing fun.
1 teaspoon saffron threads, softened in 1 tablespoon hot water
1 tablespoon ghee or avocado oil
1/3 cup chopped onion
1/4 cup minced carrot
1/4 cup chopped fennel
1/4 cup minced celery
1 medium clove of garlic, minced
1/2 teaspoon sea salt (iodized, preferred)
1/4 teaspoon freshly ground black pepper
3 cups of riced cauliflower
1 teaspoon chicken or no-chicken bullion (I like Better than Bullion Organic.)
1/4 cup water
1/2 t lemon zest
1 tablespoon lemon juice
3 tablespoons minced fresh parsley
walnuts or nuts of your choice
This is truly one of my FAVORITE dishes.
In a skillet large enough to hold all of the ingredients, heat the ghee or oil. Add the onion, carrot, fennel, celery, garlic, salt & pepper. Sauté for about 3 minutes. Add the cauliflower & sauté 3 minutes. Stir the bullion into the 1/4 cup water & add to the vegetables, along with the saffron, lemon zest & lemon peel. Cook 2 minutes; the cauliflower should be crisp. Avoid overcooking because it will be mushy. (Most things continue to cook for a bit even after they are removed from heat.) Stir in the parsley.
With the addition of a few nuts, you’ll have complete meal. It’s a great side dish & a perfect base for a breakfast egg. ENJOY!
I showed up, wore a crown, slept less, thought more, got crazier, and wrote my memoir.
THE SUMMARY:
Belynda’s recipe for life, Beauty Queen Blues, is an intimate (at times raw) memoir told from her creative, curious, crazy point of view.
From her mother she learned proper etiquette, explicit self-control, and how to sew. Her devil-may-care dad crossed more than a few boundaries. He taught her all about the seven deadly sins and how to create memorable cuisine—all while maximizing her flirting techniques. Her two older sisters and one brother were jealous of her being the do-no-wrong baby of the family, but they loved her too—as much as they knew how to love. The Chambers clan was always laughing mostly with each other but sometimes at each other.
Crowned a queen in Memphis at 17, Belynda became a popular public personality, recognized for her figuremore than for her self. She showed up, wore her crown, and spoke up for St. Jude’s children, women’s rights, and the environment. Obsessed, determined, driven to find her comfortable spot in the world, she questioned her religion, race, gender, and discovered that her Southern roots didn’t quite fit.
Beauty Queen Blues is a life-changing love story. Two marriages, three daughters, dozens of countries, infinite laughs, delectable food, numerous metaphysical events, broken bones, brains and hearts pack Belynda’s life with divine grace and love. To feed her love of cooking for others, she became a chef. Recipes—sensual ones that promise to please—are included.
As she peels away the years writing—remembering those she loved anyway even though they were really messed up, she has several epiphanies. Love your life sooner is just one of them. Maybe, just maybe, being crazy is a good thing.
BUILD YOUR IMMUNITY GUT BUGS! Ancient, created thousands of years ago in Korea, kimchi is the perfect gut flora food. Fun to make, it’s really delicious, even if it does smell a bit farty as it cures.
Market List: Napa Cabbage, Daikon, Bok Choy, Carrots, (Pea pods, snow peas, peas, seaweeds, – choose your own added vegetables.) Ginger, Garlic, Onions (green/yellow/white), Leeks, and/or shallots, red hot peppers (fresh dried or in a sauce just be sure no preservatives). Preservative free Fish Sauce (Naum Plum) if you like. Have FUN!
Be sure all utensils are are clean. CLEAN means washed, rinsed, then rinsed again with boiling water. PREPARE VEGES: NAPA CABBAGE chopped 12 cups BOK CHOY chopped 3 cups CARROTS 1 cup sliced DAIKON RADISH cubed 4 cups SEA SALT 8 tablespoons FILTERED WATER 8 cups Place the vegetables in a large clean ceramic or glass container (never metal or plastic). Dissolve the sea salt in the water to make the brine and pour over the vegetables. Add a plate weighted with a jar of water to keep the vegetables submerged. Cover with a clean cloth Let cure at least 8 hours, up to 12 hours. Drain the brine and reserve.
Prepare the spices: GINGER 3 to 5 Tablespoons, grated. ONIONS 1 large WHITE or YELLOW one cut in crescents or chunks; add maybe 5 GREEN onions, diced if you like. LEEK green and white parts sliced in thin rounds, about a cup. GARLIC 5 to 8 large cloves minced. HOT RED CHILIS: 1 ONE 1 Hey – I make my own kimchi because I am not a fiery spice girl. Add what you like but remember, you can’t “de-fire” it. Taste the veggies and insure they aren’t too salty. If they are too salty, just dilute the brine LATER. Add the alliums and spice mix to the vegetables and blend well with clean hands. You can transfer the entire mixture to a clean (boiled clean) crock at this point or leave in the ceramic bowl. If the vegetables were too salty dilute the brine. Remember, the salt is what helps to safely cure the kimchi so don’t desalinize them. Add brine until your kimchi is fully submerged with about an inch of liquid over it.
Add a clean plate that covers the vegetables and weight it with a clean large bottle of water. Cover completely with a clean cloth. (Notice the “clean” repeated.) Place in a dust free area for it to nap and ferment. Check daily and press under the brine. Is there yucky stuff? White mold? Just remove it. Other weird stuff, don’t risk eating it. My kimchi ferments for 7 days at 70°F. Then I pack it into clean (sterilized) Ball jars and press it firmly down to insure covered with brine. Seal with clean Ball enamel lined lids. Don’t use metal utensils to scoop your kimchi out of its jar – only wood, ceramic (like Asian soup spoons) or silicone ones. I drink the leftover brine – no kidding. Kimchi will continue to ferment in the refrigerator, just more slowly. Heat destroys the healthy bacteria, so add Kimchi to maximum 115°F broths. Delicious in miso and you get 2 gut goodies! Always refer to the real expert —Wild Fermentation
Chambers Life! 