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My latest batch, in the pantry to ferment for a few days.
Kimchi (by Jake Jung)
Tomorrow: a conversation about ALL THE FERMENTED THINGS with Sandor Katz, the author of The Art of Fermentation.
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Important Cabbage-Related News This Morning: There is a kimchi crisis in South Korea. (Perhaps a beer would help calm your nerves after reading that. No? Okay. A cupcake?)