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...