The Kitchen Garden

Workshops, advice and inspiration for your edible garden.

  • HOME
  • ABOUT
    get started
  • WORKSHOPS
    gardening
  • RECIPES
    home grown
  • CRAFT
    get sewing
  • Articles
    diy living
  • contact
    hawkes bay
You are here: Home / gardening / Kimchi time!

Kimchi time!

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Kimchi is cabbage (Chinese or Napa cabbage) salted and fermented to preserve it. I add some chillies and fresh garlic and leave it at least a fortnight in a cool place. I can fit one and a half cabbages in a jar, it’s ready prepared to eat and a tasty addition to any meal so I’m more likely to eat more raw, green, leafy vegetables if I make it. The Chinese cabbages don’t look very appealing in the garden thanks to the slug damage but once I’ve trimmed the outside leaves it’s perfect inside. The other half will go into coleslaw. These ones are ‘One Kilo Slowbolt’ from Kings Seeds, sown mid March.

Related posts:

plant your garlic
Gardening with Soul
five tips for perfect peas
brassica barriers
« Heading to summer
July is for winter harvesting, composting and pruning »
Logging In...

Profile

Sign in with Twitter Sign in with Facebook
or

Not published

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

Get Updates by Email

  • This field is for validation purposes and should be left unchanged.

Copyright © 2022 · Divine theme by Restored 316

Copyright © 2022 The Kitchen Garden · Log in