Kimchi

A fresh batch of kim chi is slowly fermenting in the fridge, waiting for the garden boxes to be turned over for the winter. The glass jar will move out there when the zucchini is pulled out and the winds blow cold.

Meanwhile, a teaspoonful of the brine of this kimchi is a nice addition to a martini, in lieu of the olives and their brine. That is, if you are into that sort of thing.

One full head of napa cabbage starts it off. Sterilize the gallon glass jar you found at WalMart. Two tablespoons of kosher salt are scattered among the fresh, rinsed and chopped cabbage, with its heart pared out. A gallon ziploc bag of sterile water is laid on top of the cabbage after its outside has been sterilized, and sterile water added around that bag so all the cabbage is submerged.

Two days later, lift out the ziploc bag, and set it aside on a clean surface. Drain the cabbage through a strainer, saving much of the brine, letting the last cup or so of brine fall back into the jar.

Then add finely minced red Fresno peppers, garlic, ginger root, and (for me) shaved carrot. Bring the cabbage back in, and mix, then cover again with the bag. Add only enough brine back to cover all the vegetables again. Refrigerate again.

Let her rip.