Acquired a new crock for fermenting vegetables, as well as experimenting with making kimchi.  Here is a photo of the new crock and a batch of Savoy cabbage, with caraway seeds, juniper berries and sea salt brine, "resting" before insertion in the crock. Also, a photo of my successful kimchi fermentation, rated a "10" as very hot.

Getting up early to capture the cool breezes, fog and utter stillness of the Oregon coast and wetlands. Started out misty, foggy and very damp, and eventually, the sun and blue sky came out to dry and warm the land.

Early morning hike yesterday near Yachats, Oregon, along the Yachats River Basin. Some eagles flew by too quickly for photos, however, this photo captures the beauty of the natural vegetation.

I've been remiss in posting for the last few days. One of my many passions focuses on fermented food, particularly the fermentation I can create from locally sourced vegetables and fruits I find here in coastal Oregon.  There exists so many small organic farms within thirty miles of where I reside. Every other dayI travel to a new venue to view what they grow, and purchase what I need. And, after doing so, I create these wonderful fermentations.  And, of course, I eat the vegetables and fruits without fermentation. Photos here of my latest fermenting efforts; explanation beneath each photo.

Left to right, classic Savoy cabbage sauerkraut with caraway and juniper berry seeds, sugar peas and pods and ancient carrots and pickled mango, donut peaches, spring onions with a touch of cinnamon sticks. These are now finished, and slowly continuing their fermentation in cold storage.

Radicchio and Granny Smith apple sauerkraut -- melts in your mouth with just the right amount of crunch, sweet and sour.These are now finished, and slowly continuing their fermentation in cold storage.

These I just finished today. Kimchi composed of brine infused Savoy Cabbage, ancient carrots, daikon radishes, sunflower artichokes, scallions, garlic, ginger and habanero chiles in a sea salt brine. Spicy scale of 5.5 - 6. Will be completed in two weeks or so; maybe longer. Next up, kimchi with chipotle chiles, spicy scale 9! The aromas that emanate from a kimchi stimulate me and push me to pull out my sole Indian curry cookbook and dabble in the intense flavors that cardamon, cumin, red pepper, etc. can provide!

More to posted in the next few days....