I’m a big kimchi fan, but I usually make kkakdugi. When I recently had the opportunity to acquire Napa cabbage for a big discount, I jumped on it – and made baechu kimchi!Continue reading “Frugal Ferments: Napa Cabbage (Baechu) Kimchi”
When you find a 3.5 pound bag of Bok Choy leaves on clearance for $.99, you snatch it up, right? Right. And then you decide whether to sauté it (delicious!!) or ferment it. This time, I opted for the latter.Continue reading “Frugal Ferments: Bok Choy Kimchi”
Spring is in the air and in a few months, I’ll have the bounty of the land available to forage and create wildcrafted wines. Huzzah! Until then, though, there are delightful wines to be made from other ingredients, like chai tea.Continue reading “Winecraft: Charming Spiced Chai”
I’m just guessing that there may be some people out there for whom having hands redolent of garlic, fish sauce, and gochugaru (고추가루) would be unappealing…but I actually find it rather pleasant. Why? Because I know it means some delectable variety of kimchi is underway. In a couple of weeks, the nascent kimchi – currently salty and crisp – will be perfectly fermented and full of probiotic goodness.Continue reading “Farm Ferments: Hands-On Kimchi”
Tea wines are lovely, and easy to make. I’ve discovered, however, that these are not well-suited to evening imbibing because of the caffeine content (though it makes for productive wee-hours writing – yikes), so I figured why not try making decaf tea wine?Continue reading “Winecraft: Tranquil Tea”
Though we’re in the season of austerity (including frigid temperatures, snow, and frost), tough little plants like this purple deadnettle find ways to survive…and even thrive. Nestled into a protective opening in a stone wall, the plant is sheltered from the biting wind and the rock serves as thermal mass, soaking up the morning sunshine. It has reminded me that as it finds simple – but effective – ways to meet its needs, so can I.