18 August 2007


After a week, the the bok choy kimchi is done. it started filling a 5-quart bowl to the brim: a head of bok choy (the kind with light green stalks), carrots, half a huge daikon, garlic, ginger and thai chilis. After brining, I barely packed it into a 2.5 quart crock. It's now about six cups, and tastes incredible. It's more gingery than hot and crunchy and has a real nice kick to it. It could be one of the most delicious things that I've made in a while.

(the partially transparent triangle is daikon,)

I thought that I was done with the pickles for a bit but they had the most perfect pickling cucumbers that I have ever seen today at the farmer's market -- I bought almost three pounds. I also got some beautiful dill flowers, three heads of which made it into the pickles (the rest in a bottle or with other pickling folks at the market... I'm not sure why one would need such a huge bunch).

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