Congee, a salt story 💚
I've been eating congee for many years now. It has only become one of my staple foods in the last couple of years. I tried reducing the salt in it last year, but I didn't like the reduced salt version.
As I expanded my salt range in other areas, I decided one day to just add no salt. My taste buds were confused, but I still added the same salty topping (some low sodium soy sauce or tamari) and usually something spicy like Sambal Oelek and something good at accenting flavor like scallions. Sometimes I'll have shredded, seasoned soy curls instead of soy sauce.
As I fine tuned to my preference, I also doubled the ginger and white pepper and carrots and celery, and I even add torn cabbage now. I enjoy this updated, even healthier and more health-promoting congee as much as ever. I still like a salty topping, but it's a fraction of the original amount.
I'm not a big 'no salt' advocate, but I LOVE the idea of getting salts from the salty things I enjoy.
#plantbased #congee #veganfood #saltsavvy