Self-taught farmers confidently raising chickens, ducks, geese, and pigs. Our focus is on practices that are environmentally harmonious and respectful to our livestock. We appreciate the beauty around us, clean eating, fermenting, and responsibly utilizing the bounty of the land. If you like thinking for yourself, continuous learning, and connecting with the homesteader lifestyle, check us out.
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”
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.
Sometimes, food that smells really funky tastes incredibly delicious…like the Korean fermented vegetable dish called kimchi. I suppose kimchi may be an acquired taste: it’s fragrant with garlic and fish sauce, odors that some may find offensive – and it’s delightfully spicy. As a ferment, it’s full of probiotics, and the fermentation process lends it a piquant tanginess that teases the palate. In the past, I’ve purchased very fine pre-made kimchi from Korean stores, but why buy when you can make it yourself?
Continue reading “Farm Ferments: Kkakdugi (깍두기) – Korean Radish Kimchi”