It’s a beautiful day here, and somehow I’ve been caught up in a cooking extravaganza. I started the morning by mixing up a loaf of sourdough (Parmesan-black pepper), and then started a pot of soup (carrot-tomato bisque because my mom saw it in AARP magazine!). …
It’s been fun getting back into my fermenting. In the last two weeks I’ve put up a crock of country-style kimchi, a kimchi variation with red cabbage, a red cabbage sauerkraut with cranberries and ginger (autumn surprise!), cocktail carrots, brussels sprouts, and two different styles …
It’s been stressful around here for a minute, but there’s a little breathing room for creativity again. I’m putting up a batch of country-style kimchi, anticipating that we’ll use it for delicious recipes, garnishes, and little snacks. We have enough to share, would you like …
I was so good at updating when I started, and then the Fall semester hit – boom! Anyway, even though I wasn’t updating, I was pickling regularly, so I have quite a backlog to go on with. Many of the jars I put up were …
Had a wonderful date with the wife on Sunday where we headed to Harpers Ferry WVa and enjoyed three hours of kayaking on the Potomac followed by a workshop on Kimchi making at an outdoor Pavillion! River and Trail Outfitters runs a host of fun …
Life has been crazy busy around here – we bought a house, moved, and have been simultaneously fixing up the old place while unpacking the new place. The new kitchen took nearly a month to reach functionality, and several more weeks to get back to …
We don’t eat a lot of kimchi (yet), but we like it for a few recipes and occasionally find ourselves buying an expensive pint from the grocery store. I finally got up the gumption to do a little research about it, and decided to try …
We’ve had a crazy few weeks around here, and I haven’t been in the kitchen much (thank you, China Wok!). Therefore, the fermentation project was quick and dirty: ginger beer. I got the idea for this from Katz’s Wild Fermentation, which is a fabulous little …