Another easy day, just continuing to eat my meal prep. I did have to go back to the co-op to get some more oatmeal; luckily this time there was plenty in stock. I’m a little tired of going back there so often, but I barely had to think about remembering my reusable containers. No food waste today except for the sticker on the apple.
Something new for today was that I tried a food experiment. I had half of a red onion leftover from the Mediterranean salad and wanted to use it up somehow, so I quickly googled “What to do with a red onion?” I found this recipe for pickled red onions, which was perfect because I had all of the ingredients and have always wanted to try pickling foods. Let me explain. Pickling is a really cool idea because it is the process of preserving foods. Since I used vinegar to pickle the onions, no fermentation takes place, but the process of food decay is slowed down by the vinegar, along with naturally forming acids from the food itself. The acidity also kills off microorganisms and preserves the food for months. Since this recipe turned out well, I’ll probably try adding some to the salad tomorrow. I wonder what other foods I can pickle next…
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