Fermentation crock and cutting up the locally grown cabbage
Homegrown carrots (seeds available at FREEDOMSEED.org)
Homegrown carrots, daikon radish, green onions and local cabbage
Pounding with a wood mortar in whey, salt and spices to release the juices
After a few days in the crock, time to put the kimchi in cold storage
Last week we had a bit of fermentation fun here on the urban homestead. With our homegrown daikon radishes, homegrown carrots and locally grown (bartered) cabbage from a Freedom Farmer it was time to get a’fermenting (thanks for the trade!)
Making My Own Whey
I’ve never eaten or tried making vegetarian Kimchi before so I was a little unsure how this experiment would turn out. Days before harvesting the vegetables we made the whey from yogurt. Then was time to cut, mix and pound!
It was fun making the kimchi (recipe courtesy of ‘Nourishing Traditions‘ by Sally Fallon) as the whole kitchen filled with spicy fragrance.
On Saturday I put a spoonful of kimchi on crackers as we had some friends over for a potluck. One of them happened to live in Korea and having eaten kimchi every day said this was the best kimchi she’s ever tasted.
So I was quiet pleased with the positive review!