My recent experimentation with fermentation was a great success which lead to new forays into this new (but ancient) world of preserving the harvest. Sauerkraut is easier than pie – cabbage, salt, and optional caraway seeds. Mixing red and green cabbage, adding grated carrots, red or daikon radish or just about any other vegetable you fancy are optional enhancements. Easy recipe for making sauerkraut in a mason jar here.

There are thousands of ways to make kimchi, but the basics typically have Napa cabbage, scallions, daikon radish and a mix of spices including ginger, garlic, fish sauce and gochugaru (Korean red pepper). I was fortunate in finding the gochugaru at one of my local markets, with the help of the Korean manager (who also gave me good advice on making my first batch of kimchi).  The recipe I used as a basis for making kimchi is right here. Once you get your kimchi going, try using it in this quinoa, kale and kim chi recipe, or check out these recipes.

Interested in more fermentation?  I recommend Sandor Ellix Katz’s Wild Fermentation as well as these two books he wrote:   The Art of Fermentation and (somewhat more  practical) Wild Fermentation.