one two months into 2018 and I haven’t yet made anything radically new. It’s tough in the winter when we hunker down in the warmth of the house and try to stay out of the super cold winds. You might think we have more time inside but there’s always something else to do or to take care of.
I feel that we need to have more variety in Asian style condiments and ingredients. I think both of our tastes lean towards the many soy-based sauces and seasonings and so I want to find ways of making those at home, knowing for sure that they’re allergy friendly.
So on the top of my list is making homemade miso. I know it’ll likely take a year or so to ferment, but I’m willing to give it a try. Maybe making more than one batch with different bean, to see how they taste and to spread out the risk. First step is to find koji though. I might have to ask a friend or family member in Toronto or Vancouver to find me some first and send it over. Along with that is “soy” sauce. More research is needed on what is required to make both of those.
Next is gochujang. It’ll go alongside our homemade kimchi and hopefully kickstart more Korea’s style food cooking at home. I see that it typically includes soybean powder, but I’ll have to see if I can find a replacement for that. Apparently it can be used fairly soon after it’s made, but will be better with a few months of fermentation.
Once we run out of onion and garlic powder I’ll be making that again.
Apple chips are a great snack and easy to pack. Same with beef jerky.
I want to also make Chinese dried salted fish. My mom used to put small piece in with the rice when it was cooking which lightly flavoured the rice.
Smoked cured ham. We didn’t get to bring out the grill much last year. Hopefully more this year. And I’ll have to make more bacon too.