Pickling things is Mike Church’s forte, not mine. I don’t do fermentation, nor pickling. It weirds me out, like things growing (Mike calls it “good bacteria.” IT’S BACTERIA AND THAT SOUNDS ICKY.) I don’t eat yogurt, I don’t drink kombucha, nope to sauerkraut or kimchi. I’ll sometimes eat tempeh, because in my brain, it doesn’t have the weirdness factor for me.
I grew up in an Obsessive-Compulsive household. Not the kind where you're friend is all like, "Omg, I check facebook like every ten seconds! I'm SOOOOO OCD!!!!" Nah, dude. The real shit - washing & scrubbing your hands until they crack and bleed. Locking and relocking the door, but checking three more times, just to make sure, but always an odd number. Collecting silverware, stolen from local restaurants - organizing it to perfection, hiding it in the closet, all 700 pieces of it. Yeah, the not-messing-around-actual-OCD-diagnosed-DSM-300.3-medicated-and-managing. Germs are a real thing. The word "bacteria" instills fear. Even "good bacteria."
Was your mama right? Is breakfast really the most important meal of the day? Did you know the word breakfast literally refers to breaking the fasting period of the prior night? The Church of Poutine believes in breakfast. But it should be available 24/7, just like McDonald's new all-day-breakfast menu. That is where this next poutine dish fits in : BREAKFAST.
As you have been made so acutely aware, we like to shake things up in the world of poutine. We’ve toured North America, and we’ve taken a small trip over to Europe, but there’s still a lot of world left for us to explore.
Enter The Banh Mi.
Fermentation is, by its nature, a fairly simple process to facilitate. It can be tricky if you don't have the proper tools, though. This post details the products that we use here at Church of Poutine. There are lots of ways to skin the proverbial cat, however. The products that we are linking in this post just happen to be the tools that we utilize. I should also clarify that these links are set up through our Amazon affiliate marketing program, so if you buy through our site, Amazon kicks us back a small percentage.
First of all, I super hate typing the word sauerkraut. As such, I will be, henceforth, referring to this dish by its shortened and more easily typed moniker, kraut.
We need to talk.
I know what you’re thinking, “But Mike, we already love regular poutine so much. Why add to perfection?”
I have your answer in four words. BECAUSE THIS IS AMERICA.
Poutine is kind of a funny thing. One one hand, it’s a somewhat traditional comination of french fries, brown gravy and cheese curds. On the other hand (the hand that belongs to us high-brow chefs), poutine is fried stuff with saucy stuff, topped with cheesy stuff. Listening to the chef’s hand opens up a whole new world of possibilities.
Watch Mike and Jenny be really good at making poutine, but really bad at making videos.
Kimchi is awesome.
There, I said it. Everything that I love about food is happening all at once when it comes to kimchi. It’s spicy, crunchy, sour, sweet, and complex in all of the right ways. Not to mention, it’s full of delightful probiotics, and that’s never a bad thing.
But what exactly is it? To some, kimchi traditionally consists of some combination of cabbage, onions, chili, and ginger. To others, kimchi represents an entire genre of food, limited only by one’s imagination. I happen to fall into the latter category. All you have to do is replace the word “kimchi” with “pickle,” and you can begin to see my point. Basically, if it grows in the ground, you can make kimchi out of it.