Brisbane Local Food

Growing local

It's finally happened: a kimchi fridge

Neighbours are moving overseas so, as befits the occasion, a garage sale was called.

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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