I’m a fermenter. Right now I have Chinese-inspired mustard greens, and cabbage kvass perkulakatin. The thing about cabbage kvass is, you can use it as starter in other ferments.

I ordered some special lid seals that should let me ferment in these mason jars! I want to try making some radish kimchi!

Radish kimchi is the GOAT. If you have access to a large Asian market, do try and get the Korean radishes. They’re a little rounder than daikon, and usually green. The texture is much firmer and there seems to be less smell during fermentation.

There’s a big Korean grocery store like 15 minutes from here, I’ll check there first!