Fall harvest treats

[brewerpaul]

After spending the summer canning, eating and cooking with tomatoes and all the other fresh farmers market goodies I now turn my efforts to the fall harvest. Apples of all varieties are being presented by our local growers. From tart to sweet to pie apples you can treat your tastebuds to summers growing efforts. Greens and root crops still abound along with a few late season watermelon. Winter squash and sweet potatoes find their way to my cellar for winter eating. One of my favorite items to buy, in large quantities, is Napa cabbage. These are the large rugby football shaped cabbage that are grown by a Korean woman we have bought from for years. She knows me first by the fact I make Kim Chi, second by the fact Im the only person that shops the Saturday farmers market in my Kilt. Napa cabbage comes into season in fall, unlike the spring/early summer round savoy and green cabbage I use for saurkraut. By the time it is over I will put up 5-6 5 gallon crocks of Kim Chi that will fill about 70 quarts. This will get Jennifer and me through the winter with fresh cabbage and the great benefits of fermented food. This by far is one of the best ways to get probiotics and other goodies. Great straight out of the jar or mixed in stir fry. Crock one of 2 put up today and ready for the cellar. I use the same crocks for saurkraut and open fermenting ale. Gotta love the microbes that make our food and drink so good.


For those who dont know what Kim Chi is it is Napa cabbage put up with salt and coarse ground red pepper. Some versions have everything from oysters, fish, fish oil, garlic, leeks, onion, etc. Kim Chi is made by individuals and each person puts their unique spin to it. Mine is mad with Napa cabbage, salt and coarse red pepper. Jennifer doesnt like fish oil so I save that for myself. Photo to prove my fermentation abilities. Kim Chi.