My Typical Kitchen Activities

When I was a little girl staying with my grandparents, I don't remember them pushing vegetables to me at the dining table.

My late grandfather emphasized protein as an important nutrient for a growing child. Grandma herself was not that much of a veggie fan except for kangkung.

It was my mum who religiously served veggies to us kids hah..hah... Very typical isn't it? Mums tell you that vegetables are good for you! Eat your vegetables!

I have nothing against vegetables and do not subscribe to the "plants are trying to kill you" trope. Of course plants contain anti-nutrients and toxins. Example oxalates that can accumulate in joints and cause joint pain.

Just be selective and prepare the veggies accordingly to reduce the negative effects and avoid those that give you problems. I will say that I love vegetables and I still eat vegetables although my vegetables are now in fermented form.

When I am sick of beef (which I didn't think would happen), I switch to pork.

I know that it does not look appealing. Meat is like that. No personality like vegetables or fruits which are so colorful and lovely to look at.

I just use a pair of kitchen scissors to cut the meat into smaller pieces.

These were the sliced onions and garlic cloves placed underneath the meat.

I had some Korean strawberries left in the fridge. I used the strawberries for second fermentation when making kefir.

I washed and sliced the strawberries and placed them into clean bottles.

I had a container of milk on the counter, fermented for about 24 hours.

I strained the kefir using a plastic sieve over a Pyrex jug.

See that white clump at the side of the strainer? That's the kefir grains (colony of yeasts and bacteria) which I placed into a clean bottle and then added pasteurized (full cream) milk for another batch of fermented milk.

This will stand for approximately 24 hours.

The strained kefir is poured into the two bottles that I prepared earlier.

Then these two bottles were placed in the fridge. The kefir continues to ferment albeit slowly with the sugar from the strawberries fueling the fermentation. This results in a creamier and thicker kefir with even more nutrients in it.

This is the one that was prepared earlier and sitting in the fridge for a couple of days. The kefir was thick and creamy with the faint aroma of strawberries. It was tart as it should be and is now my dessert after my meaty meals.