As for my homemade kimchi, I just realized I have never done a blog post for it! I have posted homemade saurkraut and karrot kraut, but never my own kimchi recipe. It is so simple, spicy, and I can get everything at the local farmer's market. Until I get that posted, check out My New Roots Fabulous Fermentation Week post, I used this recipe the first time I made kimchi and have adjusted it from there.
And on to the tacos. The farmer's market always has these cute little butternuts for only $1 each! So naturally, I buy two or three. Each one is the perfect size for dinner for two. Miso is another fermented food that I always keep in my fridge. I use it in dressings, sauces, soups, and even spread it on toast with avocado, yum. There are several types of miso paste in stores today, my favorite is Japanese style red miso. Most importantly, I look for the one with the least ingredients.
Stock your tequila shelf and start squeezing some lime because you'll want a margarita with this dinner!
miso butternut squash tacos
- 1 small butternut squash (about 2 cups peeled and cubed)
- 1 Tbsp miso paste
- 1/4 cup hot water
- 2 tsp cornstarch
- corn tortillas
- your choice of toppings- avocado, salsa, cucumbers, red onion, cilantro, or in my case-- kimchi