The Goods

Here are some shots of the ingredients...the process...and the finished result. I have it on good authority, i.e. an authentic Korean, that while I made it a tad sweet (forgot to reduce sugar by the apple/pear I included) it does in fact taste pretty good. It will set out on my counter for a few days to sour and ferment, as I prefer aged kimchi much more than fresh stuff. Feel free to stop by for a taste...

Cabbage Harvest 2010

Harvested 2 of my 13 cabbages today hoping to experiment a bit with making kimchi. They don't resemble the 'Napa Cabbage' or 'Chinese Cabbage' that I've been seeing in most of the on-line kimchi making tutorials. It is just called 'Kimchi-making Cabbage' in Korean...so they must know what they are doing...

The process does not look too demanding..perhaps more patience than precision...we will see. I will keep you 'posted' and let you know what happens next week when I harvest the remaining 11 cabbages.

(A note on the photos...two are of what a proper cabbage patch should look like, one is of what mine looked like due to torrential rains after we planted and perhaps a wild pig dining on them, and one is of the two heads I brought home set on my table top.)

Exit Strategy...

begins now...

Vacation Day #1

Good opportunity to get some reading done,

Two of the top thinkers out there on the topic of living a more natural life.

Easy to read, hard to do!!

Thoughts on creating positive change in your organization

Colin Beavan, the No Impact Man

http://michaelpollan.com/

Michael Pollan, author of In Defense of Food and The Omnivore's Dilemma.

Matthew, try this one.

http://michaelpollan.com/reviews/second-nature/

Springer House Progress...

Where's Puppy...

can you spot her?

We win...

First sleet/snow of the year...November 8th, 8pm....autumn lasts about a month here now...

Good News...

While slightly less ceremonious than the occasion of April's third-born, upon a final inspection of to raze our 'farm' it came as a shock to discover 15 heads of cabbage had miraculously survived and actually grown! Two heads were much smaller and Jihye suggested we pluck those, dry them, and use for other stews...although we tied and bound the other 13 larger ones to shape them in order to get proper kimchi making leaves. We're hoping to harvest in perhaps two weeks as Jihye's mother will be visiting again and we may try to have a small kimchi making weekend together with her. Niether Jihye nor obviously myself have made kimchi by hand, it would be nice to have some experienced guidance leading the way. So..one successful birth down...April...you're up...