Kimchi and Coffee

I have some kimchi fermenting in a crock on the kitchen counter. Kimchi is a Korean staple of fermented Napa cabbage, onions, carrots, garlic, diakon radish (and whatever else is in the frig) with enough ginger, fish sauce and red pepper to knock you off the chair.

I love it even though it produces breath that necessitates increased personal space by a factor of ten. Fermented foods, that are not pasteurized or heat preserved, are full of beneficial microorganisms. The recipe is very easy and pretty loosely based on personal preference. If you are interested in trying it, Google video.

 http://www.youtube.com/watch?v=IeBR91ypxk4

Gosh, how did we pass information before the internet?

I'm still figuring out this blog thing, but will try and insert a picture of it in the recycled Costco Animal Cracker jug that stores it in the refrigerator. Fermented veggies can keep for a year, but mine never last more than a week or so.  I might be addicted to microbes as well as coffee and we sure know I am addicted to fermented barley beverages.

HaHa! I did it. Please note the forced hyacinth in the background. The fragrance of hyacinth combined with fermenting vegetables is beyond description. Fermenting, just a gentler way to say rot. Yummy.

More later, I have a forestry quiz and I am ill prepared. I simply cannot keep my conifers in order. That's a taxonomic joke in case you missed it.