A blog about learning to live off the land and be self sufficient. Or maybe we are just hippies
Tuesday, October 27, 2015
Started a small batch of kimchi.... mostly from our own garden grown veggies....
Cabbage, green and red
And store bought ginger and habanero and daikon radish.
Add nice sea salt, pound it all to release moisture, then let sit for a few hours to allow even more moisture to release. Then simply pack tightly into quart jars, top off with brine if needed, and let ferment for a few days to a week. It will be ready to eat then, but can sit in the jar in the frig or cool cellar for months...