In the Back of the Refrigerator

Before I get to today's topic, I wanted to show you one thing that my wife reminded me about the honey harvest.  Obviously we got honey and lots of it.  We also got beeswax and honey water.  The one thing I neglected to tell you that we also got was fire starters.  When we strained the impurities out of the beeswax, it left us with muslin rags filled with a waxy-debris substance.  These make great fire starters for a campfire or fireplace and we've put them into a zip loc bag to save for cooler weather and fire building.

Back in April when the weather was nice and cool, we posted THIS POST that explained one thing that we were going to do with the last of our cabbage crop.  We made kimchi or Korean sauerkraut.  If you click on the link highlighted in blue in the first sentence of this paragraph, it will take you back to that post and show you just how we did it, using lacto-fermentation as a food preservation method of choice.

We pushed the two quarts to the very back of the refrigerator.  The best thing to do is just forget it's there.  Then, on a hot, summer day, you reach back there and pull out a jar of kimchi that's been aging for months.

I guess ordinary folks would throw this out.  It looks kind of sketchy.  When you open the cap and sniff it, it smells very strong.

When you take a fork and dig into it, magic happens.  It's packed in there tight.  You have to work at it to get it unpacked and out of the jar and onto your plate.

Now for the taste test.  It's cool and tangy, effervescent and tart. It's also spicy.  In short, it's delicious and perfect for taking a few bites before your meal to get your digestion into gear.  We've been eating some for lunch each day and I suppose we'll be opening the second jar that's hiding in the back of the fridge.