We love spicy, fermented kimchee, and it seems that there are endless varieties, all of which are proper, but maybe not traditional in the true kimchee tradition. I use what I have on hand, as we are a little bored with plain sauerkraut or cordito. For this kimchee I used a large glass container which … Continue reading
I don’t have many sauerkraut customers. It goes on the table and back in the refrigerator, usually untouched, and I think I’m getting ready to make future pork chops out of it. Cordito or kimchee usually goes pretty fast around here, but this fall I wanted to make it a bit chunkier and with lots more … Continue reading
I made too much sauerkraut for us last year. It’s not something we eat a lot of during the spring and summer, so I still have some in the refrigerator. It still tastes great and we will eat it this fall, but for now the cabbage ferments I am going to make are Cordito, Kimchee … Continue reading
grassfood. 