Monday, April 23, 2012

Garden + Fermentation

Michael and I worked in the garden yesterday.  There is nothing better than digging your fingers into the warm earth and working the way that we're meant to.  We weeded, thinned out the cabbages and bok choy, and planted turnips.  My back is definitely feeling it today! I can barely wait for the bok choy to be ready.  Perhaps we'll cook with some of it, but the rest is going to be fermented with spices, peppers, and other veggies to make kimchi! Fermented foods are so good for you, and there's something very nice about fermenting your own vegetables to preserve them.  We've been steadily eating our way through our stash of sauerkraut, so it will soon be necessary to replace the kraut with more ferments.  ...and the turnips, well, they'll be turned into sauerruben!

Happy gardening!


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