Last month I wrote a very brief post about two things I was currently infatuated with. I still feel the same way about those two things but this month, I’ve got two new things to feel strong feelings for. Item one: Kimchi! For the last two weeks the pantry tucked away at the back of our house has been giving off a sorta pungent (fermented) scent– especially on warm days. Home fermentation guys! After the big event in May, Austin of Fermenters Club sent us home with two pints of ready-to-ferment kimchi. All we had to to was cover them with cheese cloth, and keep an eye on the liquid level and prepare ourselves for a kinda kimchi-scented kitchen for 1-2 weeks. I tasted them raw, then one week into the fermentation process, then again this weekend, 15 days after we got them started. I like a forkful of kimchi anytime, but we also make kimchi fried rice for weeknight dinners pretty frequently with leftover rice and random vegetables we’ve got in the fridge. Throw an egg on that and dinner is delicious. We’ve tried a few variations of kimchi fried rice– this one from Serious Eats is pretty basic but good.
Item two: ROASTED CAULIFLOWER. My mom recently told me that I used to call cauliflower “fake broccoli” when I was little. I’ve always felt that way about cauliflower, because my love for broccoli has always been much, much stronger. Cauliflower was in my opinion, the bland boring sister to cauliflower, that is until 4 weeks ago when I fell for roasted, crispy, sweet and salty cauliflower. I am converted. We’ve had it at least once a week roasted with olive oil, sea salt and Aleppo pepper. I will eat it straight out of the oven, burning my mouth and fingers, or, the more adult way, tossed with roasted garlic, arugula, good olive oil and pasta with a little pecorino romano on top. Now I know that roasting is going to make almost any boring vegetable delicious (broccoli, cabbage, radishes, brussels sprouts) but roasted cauliflower is really really good.