iEat Green - Wild Fermentation - 10/11/12

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called “the fermenting bible”—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book’s publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a “fermentation revivalist.” Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he’s sharing a more in-depth exploration of the topic.

Nori Rolls

6 Servings                                                              

Ingredients

1 package of pre-toasted Nori (seaweed sheets)

3 cups organic, short grain brown rice, (cooked with 6 cups water, 2 bay leaf and ½ t. salt.)

2 onion, cut in half, and sliced thin

4 carrots, grated

5 cloves garlic, minced

2” piece of fresh ginger, grated

Organic Tamari or Shoyu

Eden Brand Aji Mirin (sweet rice wine)

Dark sesame oil

½ Block Extra firm  Organic Tofu- cut into thin strips

Tahini and toasted sesame seeds- optional

Procedure

Sauté onion in olive oil, for 5 minutes. Add carrots, garlic and grated ginger. Sauté for 5 minutes longer. Add tamari and aji mirin. Add dark sesame oil to taste. Simmer till soft.

Spread one cup of cooked rice out evenly over ¾ of the sheet of Nori. Be sure to spread the rice all the way out to the edge of the nori... Add sautéed veges in center of rice. Add a thin strip of tofu, along top of sautéed veges. Begin to roll from front edge. Use water or tamari, or tahini to seal nori.

Cut into eight even pieces.

To make Dip

Combine equal parts of water and tamari in small dipping bowl. Add a drop of mirin to sweeten