Replying to
@stephanie@ottawa.place @APBBlue@thepit.social @NorcalGma2@sfba.social
I found freshly grown local Napa cabbage at the farmer's market this weekend, so it was time to make a fresh batch of kimchi, as well as pickling/fermenting some of the excess of cucumbers I have. Because I want to keep the probiotic value of #kimchi, I don't usually cook it. I love it as a side with eggs or rice. This batch also has some of the chard that's fresh, along with daikon, green onions, carrot, and apple. I love mine spicy, so extra pepper powder.