Farm Ferments: Just A Small Jar Of Kkakdugi (깍두기 , Korean Radish Kimchi)

The wax paper is intended to keep the fragrance from permanently permeating the lid

I typically make two quart jars of my favorite kimchi, kkakdugi, at a time. The last time I did, though, the second jar became a bit too fermented (it gets very soft and loses that radish crunchiness I like) for my taste. With a lonely, soon-to-be-rubbery daikon in the crisper drawer, it simply made sense to make a small batch of this spicy probiotic condiment.

Continue reading “Farm Ferments: Just A Small Jar Of Kkakdugi (깍두기 , Korean Radish Kimchi)”

Farm Ferments: Revitalizing Rejuvelac

Yes, I have a “thing” for alliteration…it’s just part of being a logophile. I also wear a t-shirt that illustrates the importance of a properly-placed comma; am an Oxford comma adherent; and I ferment things. Multi-dimensional, I am. Enough about me, though – did you know that you can make a tasty, rejuvenating probiotic beverage from wheat berries?

Continue reading “Farm Ferments: Revitalizing Rejuvelac”