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Sunday, April 07, 2019
Made kim chi today. We're going to eat some fresh but the rest is in jars fermenting. Should be ready to go into the fridge in a day or 2. It is already bubbling away. It is a slightly different process compared to sauerkraut, you rinse off the brine after 24 hours and then add spices and use some of the brine to loosen up the spice mix. I read and watched a ton of recipes. This is VERY spicy and slightly wet. Fascinating when compared to kraut. #fermentedlife #cultured #noms
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Spent the morning getting this DONE!!! 4 teens 2 adults churned out 72 screen printed shirts annnnd some special surprises for people. Killin it! These are awesome!
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It’s time I posted some pics here about my planner. You could term this a moleskine hack, or a love affair. I’m not sure which it is. All I ...
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