A friend recently gave us a crash course on making kimchi , and after our trip to Korea last year we were eager students. We'd made sauerkraut in the past, so kimchi seemed like a logical step in fermented foods. Our take home prize from the evening was a five liter jar of that healthy, tasty, spicy fermenting brew . (Ok, it's not really in the bathtub anymore, but we do keep it in the bathroom for the cool temperature, and because it's easy to mop up if the brew overflows with enthusiastic fermenting.) Haksai, or Chinese cabbage was just finishing up, and it seemed like a logical use for the extra heads in the Takashi's field. We peeled, cored, and sliced twelve heads, and then worked them over with a sprinkling of salt. The salt on the cabbage caused it to almost immediately wilt and release water. We continued adding cabbage and salt and massaging with our hands until the bowl in question was well full of wilted cabbage and frothy brine. (The froth resulted fr
Words about farmers markets, gardening, food and whatever else catches my fancy.