Functional Miso Butter

Getting miso into your daily routine is pretty easy. You should try to do that. It’s really tasty. It actually does help in your overall digestion. Miso can also replace some very high sodium seasoning pastes and cubes, while adding more flavor and no chemicals.

Miso aids in digestion. It may have other beneficial effects on the human body as well. Pre-digesting complex starches into simpler sugars certainly does.

Foods that work like that are called functional foods. If you are going for those benefits, it’s recommended that you never boil anything with miso. If you are adding it to soup, make sure the broth is under 140F when you add it.

Or add it last minute to your favorite mac and cheese when it’s not super hot. If you add it to a salad dressing you get all the taste and health benefits without the worry of destroying any beneficial enzymes and probiotic bacteria and yeasts.

In fact, you can marinate all types of things in it, increasing the flavor and upping the nutritional benefits while reducing any residual toxins. Add it chilled, or at room temperature.

We make miso dressings that are kept in the refrigerator for years while they develop more layers of flavor. We also actually often find them stashed away somewhere years later.

In this case, however, we were going for both flavor and functionality. We used a readily availble sweet white miso. We make ours. We have lots of videos and more to come on bhow you can make misos as well – from almost anything.

It’s easy to buy miso though, although it can be really expensive for the good stuff.

This recipe is so easy and so versatile. The flavor combination with the cultured butter gives it a savory caramel taste.Don’t want to use butter? Use tahini or nut butter.

And get all your five tastes – or more – in what you eat. Balance your food tastes, balance your energy!

  • 1 TB or 1 ounce or 32 grams of miso (Sweet white, sweet red, baked corn miso)
  • 5 TB or 3 ounces or 85 grams unsalted, cultured butter

Toast with miso butter. Compound butter for chicken kiev. See the next post for a really cool way we used our compound miso butter!

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We’re Kimchi-ing. Bright Green Kimchi-ing.

Although most people associate kimchi with spicy red peppers and some type of fish or fish sauce, we consider kimchi to be a method of preparing pickles. Before Koreans started using red pepper flakes and fish sauce in their national dish, they had already created an amazingly tasty spectrum of fermented things with or without cabbage, with or without fish or shrimp.

If you are using cabbage here is an introduction to how to pre-pare it for kimchi, or even saurkraut. Or any numbers of wildly diverse pickles. If you want to attend an online class on making my favorite kimchi just go here.

The kimchi method is pretty well described in the video class on fermenting using the kimchi technique below. The salt amount you use to pre-treat your cabbage, or most other vegetables, isn’t precise.

We estimate that if you are going to use a medium sized head of green, leafy cabbage that weighs about 1 to 2 pounds or 675 grams to make about a quart or liter of kimchi, you will need about 1/2 cup or 50 grams of coarse sea salt or kosher salt.

  • 1 to 2 pounds or 675 grams leafy green cabbage
  • 1/2 cup or 50 grams coarse sea salt or kosher salt

Pickling season has officially begun. Besides, this can take less than a week and will provide a quart or liter of kimchi. Almost instant gratification. And if you only have carrots available? Slice them up and follow the same method. We also love celery kimchi. Or Cucumbers!

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