Food Wednesdays

 Welcome to Food Wednesdays.

      Everyone is Welcome to join and link up with your Food Wednesdays Post. 

   No rules, as this is all about sharing Food, anything you wish to share about Food--a recipe, restaurant, cookbook, and more

  This week I thought I would share a couple things I have not made in awhile. Chia pudding, and Japanese veggie pickling

   I had a taste for chia pudding, so I grabbed almond milk and the chia seeds. When I first tried making this it turned out so lumpy that it was awful.  I found a recipe that fixed that for me

The "secret" is to combine the milk and chia seeds stir well, wait for a few minutes and then when it has started to thicken stir well again. Pour into your covered container and place in the frig.

    I used half water and half almond milk, the chia seeds, and a little stevia

In just a few minutes it will thicken up-stir well again

This  batch was a little thicker than I like, sometimes that happens, so I just stirred in a little more almond milk   Fruit makes a nice addition.  I am always dealing with digestive issues from time to time, and chia pudding is suppose to be good for that. If you check online there are lots of recipe ideas for this pudding.

   I still had most of the small head of cabbage left over from our St Patrick's day meal last month, that needed to get used up.  

    Just after we purchased our lake home, around 2 1/2 years ago my husband needed a heart valve replacement. One of the new medicines he has to take now is not friendly with healthy veggies-anything high in Vit K, so it makes meal planning a challenge sometimes.

   Cabbage is one of those veggies but if I turn this into a sauerkraut  type dish it greatly decreases the Vit K  When I was dealing with some major digestive issues years back, I learned about the Japanese veggie press, that gives a fresh fermented veggie pickle. One can combine all sorts of different veggies that you like and add different spices too. 

   The simple version is hand cut the cabbage, I also added a few radishes thinly sliced.

Sprinkle salt over each layer as you add it to the press I keep this salt around for the few times I use salt in cooking

There is a knob on top of the press that you turn to squeeze down the veggies

After just a a couple hours or less you will see the liquid cover the top of the veggies, if you don't see it then you need to add a bit more salt.

  This will be ready to eat in as little as 24 hours, but Hubs likes it to ferment longer. One time it turned into a kimchi that he raved about-of course I haven't been able to duplicate that again.

Tuesday morning update with the cabbage. I should have sliced the cabbage a bit thinner so it would get soft faster. It is good crunchy too but Larry likes this more like a kimchi.  So this morning I poured this into a colander and rinsed well with cold water. Rinsed out the press and then re layered it with more salt on each layer. Squeezed it down and will watch for the liquid to cover the top

and just for fun Larry spotted this cute little snail on our steps

after the photos I moved him over to the soil so he wouldn't get stepped on

Now it's your turn to link up and share your Food Wednesday's Post. Please link up with your Food Wednesday url and not your blog url thanks.  

Since this is still a new link up, if you can please check back again late in the day on Wednesday to catch everyone that has linked up through out the day thanks.