Kitchen of the Forbidden Temple

~Doing our best in these trying times~

[kitchenoftheforbiddentemple]

The correct amount of garlic for each recipe is how much I'm willing to part with.

[kitchenoftheforbiddentemple]

Kitchen Test Log 1 A - Chayote

I found a new vegetable at the market. The shadowy figure running the stall called it a Chayote.

It's getting a little old because I forgot about it in the vegetable bin. I read on the orb that this is native to this continent so who knows why the overlords don't ship this around more often. 🙃

Slicing it in half, reveals it's bits. It'll be easier to cut with those removed. The seed isn't hard and is edible but it could slide around when I cut it.

With its innards separated, we can slice it thinly and sanitize our jar in some hot water. When it's been like ten minutes we'll drain and pack the jar.

I filled the jar with purified water just to measure how much can be filled to get the right amount of salt.

We aren't fermenting it but this will let us measure for future experiments.

Added 10% salt which is kind of high but so was I. Then, we use the worlds dullest knife to open out lemons.

I juiced all my lemons into the jar and topped the rest with some pure water.

We'll let this live in the fridge for a while and try not to forget it exists before it turns into another old god.

I did end up with a little bit left over to munch on. I really like it raw on it's own. It's very light and floral, almost cucumber-like. I wish I had some gochujang or kimchi to try it with but I'm out. 😭

I tried it with some Cholula and Old Bay Seasoning. Cholula is great with everything. Old bay made me want to die.

I will update when we try the brined chayote.