And I got myself a bar fridge el cheapo.
You are looking at my new home at home for kimchi, sweet pepper paste and sundried tomatoes -- with fermented squid on the bottom shelf.
[I haven't had the courage to try the squid yet ...just saying so if I poison myself at some future gastronomical stage: it was the calamari. My passion for Cephalopods may yet be the end of me.]
I also run with a mean fermented chili and mustard -- both of which are in there somewhere in the shadows.
Not only have I been skilling up, but more of the stuff that gets fermented, I'm growing outback.
Some folks may keep beer in their bar fridge -- whereas I'm extracting energy from vegetable carbohydrates in the absence of oxygen.
Ah the kimchi lifestyle....
Managing my habit does take planning as I certainly don't want to run out of the stuff. I also need to look to the seasons to decide what my ingredients can be.
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