It’s a week since I made homemade kimchi from wom bok, radish, and chillis out of the garden, and I’m really impressed with the result. It seems such a dodgy thing to do, to pile vegetables in a bottle and let them ferment of their own accord at room temperature, but it really works. We had it first night with pork chops, a classic combination. The kimchi cuts the richness of the meat. The second night we were going to have it as an accompaniment to chicken breasts, but ended…
Read MoreDay: 22 August 2014
Time for sowing
Spring is feeling near and we have hopefully left any cold nights behind, not that we had many, but most importantly it has been raining after a very long dry spell. I see that other gardeners in the region have been winding back their vegetable planting until wet weather returns, so I guess there will be a lot of people out getting their hands dirty now. The forecast is for showers for at least a week, so it’s a good time to get the last of the August seeds in,…
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