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We don't make kimchi - we can easily get it from local Korean the restaurant or grocery. I only make kraut once a year - homemade is such a treat, but eat the fresh fermented version from our local produce shop other times. We are fortunate to live in a big multicultural metro area where we can buy fresh foods of every kind, and support small local businesses in the process. We also have an extensive network of local farmers' markets where we can buy fresh produce, eggs, poultry and meat directly from the producers.
I learned to preserve food whether I wanted to or not - as the oldest kid in a big family, I was another set of hands for weeding, picking, canning & freezing - we ate WELL on a limited income.
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Understand you - my mother is the oldest one too. She supported her family all the times since young until old age,very smart and hard working like you. You ladies are role models for me. 🙂 😁 Appreciate it a lot
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Dear Sue, I read a book, a very famous hostess memorized her grandma, who is able to make her life full of pleasure and content by cooking the most delicious food, planting the beautiful plower, and making clothes and everything by herself, a mother of ten . You can imagine how poor the 1960s in countryside. That is life wisdom and hard working is always necessary and appreciated in anywhere. I share with you my recent work - picked cucumber. It started to ferment two days ago and water becomes cloudy. But garlic tastes makes me believe the fermentation is successful so far. My first try haha 😂.