Monday, July 21, 2014
I bought ten pounds of organic cabbage last week, and I turned four of them into kraut. Hard to believe that four whole cabbages fit in this crock, but now it has wilted down to about half. I hadn't had a chance to open it until today, but it looks good and smells, um. fermented.
I tasted some kimchi this week from Gnomestead Hollow Farm and Forage, but I haven't made any since early spring. I want to make the white pear summer kimchi from Edward Lee's Smoke and Pickles.