An Affair With Food

Food.
It's a beautiful thing.
And not just any, 'ole kind of food.
No. I'm talking about the kind that nourishes your soul, as it makes its way down your savoring palate, feeding every cell in your body, filling your belly, and connecting to your heart in so many different ways. It's the kind of food that is stewarded intimately from the Earth, emanating of social justice and sustainability. Food that is grown with love and is right around the corner if you look for it. And I don't mean your corner-mart grocery store. I mean, your next door neighbor.
Food that is shared with others. Food that is cherished.
Oh, how my heart soars for these beings. These soil-dwelling creatures that present themselves so closely to my health every-single-day-of-my-life. It's incredible. I eat every day, and it's this food that keeps me going. If not, I wouldn't be here.
Wow.

Spicy Korean Pickle!

Sandor Ellix Katz style.



I have a summer farmshare with Riverland Farm in Sunderland, MA, and over the course of a few weeks, I've acquired quite the stash of cabbage. Two honking napas, one that I made just a regular sauerkraut from and the other, along with two purple cabbage heads, KIMCHI! I turned to our dear friend who wrote Wild Fermentation for help.


I made a brine of salt water for the chopped cabbage and diced carrots and a daikon radish to soak in overnight. I then chopped up onions and garlic, one Hot Wax pepper and one Jalapeno pepper, cayenne powder, and grated ginger. Pouring off the brine, I mixed the vegetables and spice melody. Packed into sterilized jars, using the brine to help raise the water level. Fermentation will take about 1 week. According to the Korean Food Research Institute, the average Korean eats about a quarter pound of kimchi every day. I don't imagine I'll be consuming it that readily, so hopefully it'll last for about half a year or more. Kudos for food preservation.