With several jars of spicy, delicious kkakdugi in the fridge, it’s time to showcase this uniquely flavorful condiment in dishes like a kimchi burger wrap!
It’s been busy around here, but we always make time to keep our cultures – and guts – happy. Today, I harvested kombucha and water kefir, and started a batch of Kkakdugi ( 깍두기, Korean radish kimchi).
I’m eagerly awaiting the arrival of spring and summer, when foraging finds will become unique and memorable wines. As I’ve waited, I’ve had to entertain myself by finding other kinds of wine to make…and you know I have!
Who doesn’t like “variations on a theme”? Especially when the themes are no food waste and wine?
Having cut a couple of perfectly ripe and (amazingly) undamaged pineapples up, it was time to start wine with the peels and cores…and some mango-passionfruit juice!
My water kefir grains are happy. I know this because they’ve been multiplying enthusiastically. Almost too enthusiastically…but I appreciate the work they do to transform fresh-cut pineapple (arguably the byproduct of pineapple peel wine!) into refreshing probiotic soda.