I had the girls over on Monday night for dinner and drinks — Jesse has his bowling league until late on Monday nights, so it was the perfect time to have a little ladies’ night soiree, cook up some dahl and a Thai tofu cabbage salad. Without even trying, everyone else brought the perfect mix of food to accompany — an edamame tofu salad, veggie enchiladas, Rice Krispie treat fondue, and of course, wine.
Which also meant that I have had leftovers to enjoy all week! But, I have been wanting to get back on track lately with my non-meal food projects, like fermenting, pre-making sauces and dressings to have on hand in the fridge for the nights when we don’t have as much time. So I came home from work (still daylight out!), walked down to Grocery Outlet and got a load of some basics we were in need of, came home, cleaned the kitchen, and pickled some veggies.
Luckily, I had this guy to help me.
This was a super simple recipe that I’m just trying out to get the proportions down, but it started with a quick mixture in my big fermenting jar of: half a cup of rice vinegar;
a quarter cup of sugar, a teaspoon of salt, and some sliced jalapenos and ginger.
I scored this whole box of peppers at Grocery Outlet last night for two bucks!
Then, I sliced up some carrots and red onion…
And some cucumbers, radishes, and green cabbage, tossed them all into the jar, shook it up, and capped it off with my super fancy fermenting lid, which keeps the air out so my concoctions won’t get moldy as they’re fermenting.
I love having stuff like this in the fridge to add as a condiment or side dish to my meals when I feel like they’re not quite veggie-laden enough, or when I’m feeling too lazy to make a salad!