It's JULY!

It's JULY and time for KIMCHI!  We harvested some Napa Cabbages, radishes. carrots, onions, garlic, hot peppers, storebought ginger root and using the recipe in Sandor Ellix Katz's book, WILD FERMENTATION, we made some kimchee.  If you are interested in health and nutrition, this is a great book.

Here we are in the kitchen preparing the ingredients.

The next step is to combine the ingredients with the brine solution of about 4 cups of water and 4 tablespoons of sea salt.  The brine is VERY salty.  Toss the ingredients together with the brine solution.  Pack the thoroughly tossed ingredients into a container and add any brine left in the tossing bowl to the container.  Use a plate and a weight to make sure the kimchi is submerged under the brine solution.  We have various weights in our kitchen...but we used a quart mason jar filled with water to weigh down our kimchi.   We cover the container with butter muslin so nothing can 'get into' our kimchi while it is fermenting.  From now on, we will taste it every day to determine when it is ready.

Any questions?