It’s been a long break! We moved and, with the general chaos that ensued, I haven’t been organized enough to get busy on new fermenting projects. I have been trying to bake a loaf of sourdough every week and have some updates to my first post coming soon. Continue reading
This post is a bit after the fact, but I wanted to update on my Sweet Yellow Eyed Bean Miso, with the exciting news that it is, in fact, possible to make miso at home. And, aside from a little patience, there’s almost no special skill required! Continue reading
There are quite a few vessels bubbling away in our kitchen right now: miso, sourdough starter, and a newly fermenting beer (more on that in another post). But, after that first batch, I just couldn’t wait any longer to get another kimchi fix. I wanted to try a few new ingredients for round two just to see what happened. Continue reading
Meet my new pet – Kimchi. Each morning for the last three days, I’ve stumbled into the kitchen, peeked under the kitchen towel covering my kimchi jar, and bid my kimchi good morning before stealing a quick taste and re-submerging any floating vegetables back into the brine.