Hello, I’ve been reading more and more about the importance of gut health and am thinking of introducing some fermented food into our diet. So I bought some miso, white the packet says but it looks more ochre to me. Trouble is I don’t really know what to do with it! Please can someone point me inthe direction of a soup recipe without any exotic ingredients? I live in France and round here pak choi is about as exotic as we get (without a drive)
I’m also interested in making kimchi…there’s an easy recipe on the BBC good food page which I’m going to try. As I’ve always avoided preserving food for fear of botulism, this is really going to take me out of my comfort zone!!
I would love any suggestions, pointers or favourite recipes (easy ones) that anyone would like to share. I know there are a few fermentation fans on these boards 😉