I’ve posted this recipe in the past but not in quite a while. Today I tasted a new batch of kim-chee that has been fermenting for a couple weeks and it is–I have to say–on of my better batches. Anyhow, the recipe is below, but if you’d like to learn more about kim-chee, sauerkraut, andContinue reading “Kim-Chee!”

Kim Chi

I’ve posted a few variations of this recipe in the past, but what it comes down to is that kim-chi is a spicy fermented cabbage recipe not unlike sauerkraut  (but did I mention spicy). The above image may be a bit misleading because it is not the finished recipe, it is the ingredients that haveContinue reading “Kim Chi”


Yup…it’s that time of year again. Time to start thinking about the victory garden. That’s a savoy cabbage plant pictured above. Future food for my son and I. In a few months I plan on eating it. No, let me rephrase that. In a few month months, after I harvest the cabbage and some cayenneContinue reading “Anticipation”

The Miracle of Controlled Spoilage (or, the art of live foods)

Fermentation. That, of course, is what the title of this post is referring to. Every culture has their versions, and things you may not think of as fermented are in fact just that…beer, bread, yogurt, sour cream, buttermilk, wine, and of course all sorts of  vegetable pickles. My favorite is kim-chi, or Korean style sauerkraut.Continue reading “The Miracle of Controlled Spoilage (or, the art of live foods)”