Sourdough Barley Bread

I borrowed from our library a German cookbook titled NEW GERMAN COOKING by Jeremy and Jessica Nolen, published in January 2015. I was not planning to cook German food; I was just curious and because I love reading cookbooks. Two recipes caught my eye: Crispy Sauerkraut Fritters and Sourdough Barley Bread. My sauerkraut still needs a week to ferment, so bread it is. I'll make the fritters next week. The store-bought sauerkraut won't do.

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Lacto Fermented Vegetables

Supercrispilicious!

Fermenting with sea salt brine called buro in Tagalog language has been a Philippine method of preserving vegetables for as long as I can remember. I specially like the spicy mustard greens bought from the wet market. My mother added them to sour soups. I really love burong mustasa with the Chinese-Filipino steamed bun sandwich, cua pao. Another favorite of mine is green mango. I have made both several times but with a shorter period of fermentation and never used the airlock system.

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Dinuguan (Blood) Sausage

Pork blood stew (dinuguan), is a Filipino dish I rarely eat. I cooked it once and I actually liked it. It's made with pork blood and meat, and stewed in vinegar and spices. It's usually eaten in the Philippines together with steamed white rice cakes. Recently, I've read about dinuguan made into sausages and smoked, kinda like the Spanish morcilla. What a brilliant idea!

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Limoncello Lemonade

I don't know why I make Limoncello and other fruit flavored liqueur. I hardly drink alcohol and forget I have them to enjoy once in a while. This batch is almost 3 years old and it's time to check if it has aged enough. I ended up diluting it with mint-infused sugar syrup and freshly squeezed lemon juice. I like it. Sweet, tart, and refreshing with a hint of mint.  

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