kimchi

This crock of kimchi had been fermenting for a good month (autumn is perfect for kimchi as it can ferment slowly without the risk of mold). There were two napa cabbages — outer leaves chopped, cores preserved — as well as shredded burdock, carrots and daikon, some wakame, the usual garlic-ginger-chili paste, some whole habaneros and a schot bonnet, and a whole daikon, cut in half to fit.

Here's what was left of a pepper: nothing but skin. The daikon was quite possibly one of the best pickles I've had. I'm very glad to have done this.

Here's a well-preserved half of a napa cabbage.

And the feat of getting it all in one (3 liter) jar.

roasted kabocha soup

I had half of a roasted kabocha squash in the fridge, some goats milk that needed to get used up and a handful of scotch bonnets. It's also autumal in the cold, blustery and quiet sort of way. This is extremely comforting. The scotch bonnets give this a smooth heat that balances with the kabocha but leaves lingering heat on the lips. The goat milk is subtle but grassy and smooths it all out.

Temper a cardamon pod, a cinnamon stick and a tablespoon each of coriander and mustard seeds (heat on high in grapeseed oil until the mustard is popping and everything is fragrant). Add a diced red onion, and grated garlic and ginger. Then add a chopped whole (or seeded, if you like) scotch bonnet and a teaspoon each of turmeric and salt. Let sweat on high. Add a cup or two of goats milk (or cow or almond milk, I'd imagine), half a roasted kabocha and water to make it smooth, if necessary. Reduce to a simmer. Pass though a sieve or food mill.

Red shiso makes a fantastic garnish and goes splendidly with kabocha.