I’ll have to get back to blogging again after a period of stasis.

We made a bigger than expected timchi (a mild vegan kimchi) yesterday.

I went to the store and bought:

5 kilos chinese cabbage

2 kilos daikon radish

2 kilos carrot

1 kilo colorfull sweet pepper

1 head cauliflower

3 garlic

10 spanish peppers

2 handfulls ginger

Then we washed and started chopping.

Mixed everything and started stuffig jars.

Made a 3% salt water solution.

And got this to ferment.

First it’s put in a corner of the kitchen for about a week to get started, then into the food cellar for 3 more weeks.