I didn’t really get into fermenting until the end of 2023, so by the time I was into the idea, a lot of my harvests were already over. There wasn’t too much left to urgently preserve, so I had to pick through the garden to find what was still growing.
In the PNW, peak harvesting time for leafy greens and cabbages is typically the end of fall. I had just missed that perfect window this year.
I hoped to get one last dark green kimchi out of my garden, but there’d already been a hard frost, so many of the greens were slimy and even the goats didn’t want to eat them. Still, I found enough to do a small batch… at least, that’s what I thought.
I chopped it all up, put it in a jar, and waited a few weeks. It smelled kind of funky, and not just because kimchi always smells weird. I sent one of my two jars home with my friend, who had her kimchi-loving boyfriend take a sniff. He immediately said it had spoiled! Sad day.
I’m hoping for more success with my kimchi endeavors next year, but until then, here’s an awesome kimchi recipe I found!
