Here's my latest batch of kimchi, made with purple savoy cabbage, turnips, carrots, and green onions. The quart jar is dwarfed by my new sauerkraut crock, a Christmas present from my sister-in-law. In my family, plentiful sauerkraut consumption around the New Year is equated with wealth, so I'm feeling like a billionaire. And for instructions on how best to nurture a happily fermenting culture of lactic acid bacteria in my crock, I'm planning on going to the Fun With Fermentation Festival this Saturday January 12 from 11:00 - 4:00 at the WOW Hall. For those of you who miss the Fairmount Neighborhood Farmers Market supply of delicious sauerkraut, John Karlik from Sweetwater Farm will be demonstrating how to make your own.
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