Ferment This: Friendship Kkakdugi (깍두기)

It was a cold and rainy day…the kind of day meant for indoors pursuits. I had purchased a big, fresh Korean radish (Mu 무) recently, along with scallions, and the time felt right to create something tasty from these ingredients. Having recently met someone who mentioned that she enjoyed kimchi but didn’t make it herself, I decided that some of this batch of Kkakdugi (깍두기) would be gifted.

Continue reading “Ferment This: Friendship Kkakdugi (깍두기)”

Ferment This: Just Junk-Free Jalapeños

Note the nitrile gloves – those peppers are hot!

Earlier, we shared how we discovered that the pickled jalapeños we’d purchased were, to our chagrin, full of additives and preservatives. After disposing of them (and recycling the jars – would have kept them, had they been glass), we became acutely aware that we no longer had any of those delicious pops of spice that livened up dishes so well. What to do? Get some jalapeños and ferment them!

Continue reading “Ferment This: Just Junk-Free Jalapeños”