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 …
Summer breakfast: savory grains (steel cut oats and millet today); fermented kohlrabi; fermented cabbage flavored with ginger; fresh tomato; and hard-boiled eggs. I could go on about probiotics and gut health and whatnot, but the important part is that this tastes good 😋 #fermented #fermentedfoods …
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 …
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 …
This is the perfect quick project when you have an hour, and it will pay off for weeks. You’ll need a large clean container to put your yummy into (glass or ceramic crocks are perfect, food grade plastic buckets work great). Get a large bowl, …