more and more fermentation

1) there is kimchee.
pink kimchee with ginger.
pink and green kimchee that is the same thing but more colorful.
and like infinite green kimchee with either too much ginger or too much jalapeno or half and half.

it is done.
and more will be made with cayenne peppers and maybe some sunchokes and black radishes.
you can buy it from me directly $5 per jar if you give me an empty jar, $6 per jar if you want one of my over-priced but very pretty mason jars. bartering is a-ok, especially if what you have to barter is legible or edible. me giving you kimchee for free is probably what will really happen. then maybe you'll give me a zine or something.

2) i am now confident that amasake can be made with minimal effort. i had some leftover rice so i reboiled it with some extra water for a few minutes, let it cool while i preheated an oven, then tossed in some koji spores and put it in the oven overnight. i didn't remember it was there until after i had breakfast but it would have been an ideal breakfast. it's really sweet.

3) veda is pickling cayenne peppers in cider vinegar and also making more kimchee.
chris pickles garlic and has alerted me to the existence of "butt hash," a fermentation process beyond the scope of this blog.
kate has noted that red cabbage acts as litmus paper does in acidic and basic environments. so if you ever need to know something and don't have litmus paper lying around, like whether the mysterious liquid is vinegar or swill or soap...you can always use some cabbage.

4) let's find out how many days it takes for cider to get alcoholic if you put in in a jar with a durag on top and leave it in a dark cupboard.

i used to misspell "cupboard" as "cubbard" before i had the duh moment of realizing it was a board to put cups on.

hasty pudding is really just grits.

huitlacoche is corn smut. does anyone know anything about it that isn't already on the wikipedia entry? like where i can get some.