This year I planted Bhut Jolokias, and they are prolific. The plants are about twice as big as the other Chile plants. Its kind of a problem because they hog up all the light, and the other Chiles aren't getting enough.
Sunday, October 5, 2014
Another interesting item I picked up at Carrollton Plaza are these Daikon Radishes. I'm planning to grow Daikon Radishes this year. Daikon is a popular ingredient in Kimchi. This is a root vegetable Kimchi.
Daikon is a very large root vegetable, and I'll dice it up into bite sized pieces.
Same with the Carrots. The Garlic gets smashed, and the Cayenne Chiles are broke into pieces.
Then mix all the components together, and put them in the fermenting jar. This goes together like the Sour Giardinira that I made last March, except this has Fish Sauce in it. I'll add about a cup of the Fish Sauce, and then top it off with five percent salinity brine. Like with the other fermented vegetable mixes I make, this one will sit on the counter, at room temperature until the ferment sizzles, then will go to cure in the refrigerator.
I was shopping at Carrollton Plaza on Saturday and came across some Persian Cucumbers. I've never seen this variety before. They are similar to English Cucumbers, but smaller like a pickling Cucumber. I've had a request recently to make some Kosher Dill Pickles, so why not try it with these Persian Cucumbers.
Wednesday, October 1, 2014
Part of getting the right nutrition is letting the Earth know what you need, then it can provide it. This is the whole reason for growing your own vegetables.When you work the Earth, put your hands in the soil you are making a connection with the Earth, and all the things that live in it. Which, yes, includes a plethora of insects, and micro-organisms. It is very important that they know you. They will work for you if you let them. This is my latest batch of Kimchi, made with homegrown Cabbage.