In 2018 I started selling a signature summer kraut, made in a gifted 3 gallon crock with our late summer vegetables. Since then I've experimented. Enjoy each batch's unique tastes and the benefits of diverse microbial health! Soon you won't enjoy a meal without it. The most recent batch is fermented green cabbage with turmeric and coriander, cumin and fennel.

Organic Valley cultured butter is transformed over a flame into golden lusciousness. Once the mild solids are removed, ghee is shelf stable and best kept out outside of the refrigerator. Ghee will be contaminated by water or a dirty utensil. *See my first Blog post*

With a desire to make a less spicy recipe, free from fish sauce, a mild batch evolved. It has chinese cabbage, daikon, carrots, onions, salt, ginger root and garlic with a perhaps overly respectable amount of red chiles. Napa cabbage is high in fiber, is an incredible source of folic acid and Vit B and may protect the body from cancer and help lower LDL levels. 3 cheers for Bok Choy! If you are looking for more heating qualities this kimchi can be enhanced by adding extra chili.