Well, the pickling went well. They are now ready and tasty. It’s time to get the pickles out of the crock and put in some kimchi.
-salt and pressure + time = kimchi (or, since it’s not fully traditional, I’ve heard it called kimchi-kraut). If you’re feeling more traditional: http://youtu.be/0sX_wDCbeuU
This weekend we went out for a quick visit to the woods:
Today, I’m feeling thankful for the rain. It means that instead of rushing around this morning before work to water everything by hand, I dug a bit, prepping a lettuce bed that I’ll plant for fall lettuce tonight or tomorrow. And then I had tea.
And now for more food preserving. Tomato sauce this evening and maybe another round in the dehydrator (it heats the house and preserves our food at the same time, what fun : )