Lent, day 2

That title format is going to get repetitive.

Yesterday and today, I have been consuming keto chow mixed based on the ideas that I would be consuming significant amounts of protein powder and that I should run at an overall deficit of 1,000 calories per day, based on what I had burned the day before mixing (and therefore two days before consuming). This may have been a mistake; yesterday, I burned well over 4,000 calories, while today I consumed only about 1,800. I will consume a substantially greater amount tomorrow, but it's possible that I am not yet fat adapted to the point where a 48-hour lag in replacing calories is acceptable.

Anyway, I got in two bike commutes and a run today. Tomorrow is my last strength training day for the week, a couple bike commutes, and (hopefully) another run. If I can get that done, a 1-kilometer swim on Saturday will put me at a half ironman for the week.

I put a fair amount of thought into various fermented or other long-term foods to make or start making over the next several weeks. I bought some dried soybeans and dried jujubees, as well as a small cabbage and an earthenware dish with a lid. I plan to make a nukadoko bed in the dish, seeded largely by the cabbage, but also by garlic, ginger, and chilis. I'd also like to start making some black garlic, but the issue is where to do such a thing. There is also the question of keeping the moisture at the correct level; I'm inclined to seal the bulbs of garlic into glass jars with something in the bottom to elevate the garlic above any liquid which may pool in the bottom. The only other project which is reasonably feasible within the Lent time frame but which might take most of it is making sea salt; the main question is how to get large amount of seawater that is chemically clean. From there, I'd strongly consider just adding the seawater slowly to a crockpot over the course of many days.

As for shorter-term foods, cured egg yolks are a certainty. I also plan to make black limes, and of course kimchi close to the end. If I can get nuruk, I want to make makgeolli as early in this experiment as I can, because apparently it can be left to stand and clarify to make a drink called cheongju or yakju. I'm thinking it will probably get brewed in the larger crock that I own.

As for really long-term items, I plan to make korean soup soy sauce and have a crock which yields both tamari and miso. I'd like a large clear glass container for the korean soy sauce, so it can get some sun. The tamari/miso should get made in a container with vertical sides, to make it easier to keep air out.