Picture 1028What else are we doing here at Fernwood with all the early chinese cabbage and bok choi? We’re making kimchi. Kimchi is Korean in origin and involves fermenting cabbage, carrots, daikon radish, scallions and other vegetables in a ginger, garlic, and red chili pepper paste. Very yummy and very good for you.
Lots of things are fermented…..sourdough bread, yogurt, sauerkraut, and pickles to name a few. Fermentation is one of the very oldest forms of food preservation. There are many different ways to ferment food, and various ingredients that will help the process along; salt, whey, alcohol, wild yeast, and vinegar, can all be used to preserve and ferment foods. Aside from being a tasty way to preserve your harvest, fermented foods have terrific health benefits. Fermentation helps with digestion, promotes probiotic functions, and helps to release antinutrients ( compounds found in nuts, grains, and seeds that interfere with the absorption of nutrients) in the foods you eat.
This weekend, lots of food was fermented in the kitchen here at Fernwood. In addition to the jars of kimchi, we made our weekly supply of yogurt, a batch of cheese ( mozzarella, riccota, and a soft Bondon), as well as some sourdough bread. Now, we’ll wait a few days for the kimchi to ripen. Once it’s ready, we’ll slice some sourdough bread, top that with some homemade cheese, and finish it off with a healthy spoonfull of spicy kimchi. Yum! Picture 1029

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