Kimchi was in da house and fit the bill. I made a little stirfry mashup with broccoli, carrot, red onion, kimchi and farro, added some sesame seeds and gochujang - voila! A quick, tasty and healthy meal with a dose of micro organisms.
If you are interested in this sort of thing, I highly recommend Sandor Katz' book Wild Fermentation.
Do you try to get fermented foods in your diet? What do you eat/drink? Kombucha? Yogurt?
Sauerkraut?
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