ruby said:

Michael V said:

ruby said:

I love the thought that the Korean gochujang may still have Korean bugs still alive. I ‘ve got some in my fridge and it’s become one of my favourite ingredients for quick stir fries.
I think you’ve put your kimchi recipe up before, but please do repeat it for me, I’d be so grateful.
I have shaken off my dour mood of the last couple of years and have been getting into the fun stuff again. Home made kimchi is going to be good.

I have also been in a mood since Matthew died (2.5 years ago).

I figured that kimchi might be a way to get more veges into me. Thinking of the diabetes stuff.

This morning I started the process of making a new sourdough starter on 100% wholemeal flour. Because I want to make 100% wholemeal bread. Some “Wholemeal” breads have way less than 50% wholemeal flour. Take a gander at “wholemeal” crumpets… It may take a few goes to develop a bread recipe. Already the starter had to have 50% more water in it because it was like a stiff dough, not a runny starter.

Yeah, grief sucks. But if we didn’t care and love we wouldn’t feel it, and I’d much rather do the love and care stuff.
(((((hugs))))))
My brother says more vegies are the go for his diabetes (oh, I have forgotten to ask him about the brand of monitor he uses)

Another fellow at the nursery is a sourdough fanatic and recommended using rye flour to make the starter. And he also said making crumpets with the sourdough discard is great. Wholemeal crumpets will be a great experiment.

I still haven’t had another bash at wholemeal noodles, ooops.

My sourdough starter recipe is for rye flour, too. Interestingly (and annoyingly), commercial rye flour here is around 30% rye, 70% baker’s flour ( a “strong” white wheat flour).

I’ll see my doctor and see where she recommends going. I’m being tested again in a few weeks. If she recommends regular testing, I’ll get you to check with your brother then.