Great recipe! So many good ingredients in that purple dragon. It took me years to master the traditional kimchi to get the fizzy bites of fermented goodness. I'll try this out just to experience what it might taste like. Don't see any fish sauce in yours. Maybe less offensive to the nose perhaps? Thanks!
Thanks! Yes I make our kimchis in a non-traditional way (without fish sauce) though I do add various types of seaweed and kelp to my kimchi which offers a similar flavor profile (and a great many health benefits as well).
Oh, seaweed is a great idea. Although the fishiness does go away after the 7 day fermentation period I use. Not a big fan of burying my jars in the ground either.🤩
Wow! Thank you for sharing your incredible kimchi recipe and all the extra information about vegetables and the process! Yours looks so much better and more appetizing than the jars you find on the grocery store shelves. 🥰😋
Yes the typical mass produced grocery store stuff (at least here where we live) is often pasteurized (thus it is nutritionally depleted and devoid of probiotic organisms), it often contains ingredients that may be off putting to some people's westernized palette's and/or a turn off to those that prefer a plant based diet (such as fish sauce or fish paste) and also often contains MSG and other problematic synthetic chemicals. If I had not decided to experiment and make my own (due to learning about it's many health benefits) I would have never discovered how delicious, refreshing and satisfying a well made, all natural, plant based kimchi can be.
I hope you will try making some of your own and let me know how it goes :)
The ‘super-kraut’ shown in the pic linked above contains Eastern White Pine needles (Pinus strobus), Star Anise, several types of Tulsi aka "Holy Basil" (including Ocimum tenuiflorum, Ocimum gratissimum and Ocimum africanum), Turmeric and Ginger rhizome, Lemon Balm, black pepper corns and a Japanese 7 spice blend called "Shichimi Togarashi" (which contains hot red chili flakes, black and white sesame seeds, poppy seeds, orange zest, wasabi and nori seaweed). :)
OhMy Gosh! Heavenly! That sounds delicious! It sounds like it can be paired with various Asian types of cuisine. Thank you for the photo and peek into your book! I’ll check it out. When will it be for sale?
Yes I imagine it would pair nicely with Asian cuisine but when I make it the jars never last long enough to try pairing it with anything as I find myself eating whole bowlfuls until it is all gone because it tastes so good :)
My next book does not really have a set time frame, I am hoping to do a lot of experimenting, research and to reach out to and learn from many different experts in the fields of Regenerative Agroforestry, Traditional Indigenous Knowledge, Herbalism and Food Forest design along my path to writing it in an effort to get a well rounded end product. I will be posting segments from it here on substack in the coming months.
This looks gorgeous and I love how you are using garden grown ingredients. Also different ingredients (chaga tea! Whoa!). Subscribed and definitely picking up a cookbook 😊
Thanks! Yes I love to experiment with preserving the medicinal compounds in fungi such as Chaga using lactic acid bacteria and Koji. Here are pics (and info in the description about) a few other chaga infused fermented foods I experimented with : https://archive.org/details/fermentedchagapreserves
Thanks for subscribing and I look forward to hearing what you think of my book :)
Got your beautiful book and seeds today, thank you. Perfect timing, the chi just finished and looks and tastes marvelous. I'll be sharing jars with my neighbors. Thanks again.
Thanks for letting me know it got there safe and sound! :) I would love to see some pics of your Chi if you are willing to share. Wow I love that you are sharing and thank you for ordering my book. I look forward to hearing what you think once you have a chance to really dive in.
Yeah I did try to upload a pic but couldn't figure out how to do that here in the comments. I don't think Substack has that feature yet (unless I'm missing it somewhere).
Yes, and it's lovely, usually happy in a pot outside of my kitchen slider. I'm in a new home now, one year in, and and over the last 8 have planted and tended gardens in the yards of three different houses (not to mention the huge one before those three). I am very weary of starting, tending, and then leaving them. So I am, in essence, starting all over again. So far, I am appreciating your writing to remind me of some of my very deep and abiding values in how I eat and what medicine I will prepare and take (and how I might be of use to my community at large), and am finding myself inspired to get on it once again. Looking forward to your book, many thanks.
I have had to leave behind a few gardens my self. I suppose if I am looking at the glass half full, spending the time I did creating those gardens is still valuable (despite my not having access to them anymore) as I carry the knowledge and skills attained through their co-creation and care, as well as the heirloom seeds ( https://gavinmounsey.substack.com/p/seed-saving-to-save-the-future ) I saved and acclimatized to those growing situations with me now. Also, those gardens continue to give back to pollinators and other non-human beings, which makes my heart glad.
Do you currently have any Tulsi seeds? The reason I asked about that plant in particular is I am packaging up books to be sent out and I also recently dried and sorted a bunch of our homegrown tulsi seeds, so if you would like some I can slip some into the pages of your copy of my book in a little baggy :)
I am so glad to hear you are feeling inspired to get gardening and I look forward to engaging with you in the comments section on future (and past) substack posts if you feel moved to comment.
Wishing you a joyful and nourishing remainder of November.
Wow, this sounds phenomenal. And I just loved the photo of your stunning, just beautiful, ingredients. So fresh that they’re probably squeaky, love it. We grow the Egyptian onions, too. My grandmother rips them out of the ground and throws them in the compost and then I sneak back there later and replant some in my section and eat or freeze the rest. I cleaned loads of the little “seed” bulbs to ferment but had to stop and put them in the fridge because my baby needed me, and then as the days went by time got away from me so I never got to it and ended up eating them as is instead. What a great recipe, I’ve never made kimchi because growing up I didn’t like it but I think I would like it now, since I love my fermented beets and turnips and sauerkrauts. Thanks for the inspiration and the lovely post. LOVED that you empowered us by mentioning how this small act of making our own foods and letting food be thy medicine means one less dollar towards big Ag and big Pharma. Food and bodily sovereignty, baby. May I add in here that using cash instead of cards in all transactions is another simple way that can have big effects against the globalist agenda if everyone joined in. Cheers
I consider saving heirloom seeds as an act of sabotage as it throws a monkey wrench into the machinery of the global corporatocracy (that wants to own all seed, buying out and shut down the small family owned companies, patent what they can and perpetually profit from their false claims of owning intellectual rights to the genetic fabric of life).
When we are not only saving heirloom seed, but also growing and preserving food and medicine from our garden we are also engaging in an act of sabotage. As many of you may know, the oligarchs are working diligently to cripple the conventi0nal farmers and global food supply via a variety of means (see: https://www.corbettreport.com/history-repeating-the-war-on-the-kulaks/ for more information). Creating decentralized food systems that are self perpetuating (regenerative gardens and/or food forests) sabotages their plans to create a situation where the population is dependent on their centralized food infrastructure (and thus helps to de-fang their plans to use CBDC and social credit tyranny to force compliance through the dependence of the masses on their systems for our basic necessities).
These forms of sabotage also cripple their ability to enforce their totalitarian schemes on future generations, for through the act of saving seed, sharing it (and regenerating the earth at the same time) we begin to create communities that can be like islands of resilience and abundance that will be immune to the financial coercion tactics and digital shackles that may be utilized in the future.
Each of us can do this to some degree, we can sabotage their plan to make us all into totally dependent consumers of mass produced gmo garbage ‘food’ and instead take back our food sovereignty.
I really appreciate the thoughtful and generous comment.
Our Egyptian Walking Onions snuck under the fence from our neighbor's yard and when I discovered them thriving under my lilac tree I gratefully welcomed them and encouraged them to set up shop in my self sowing annual/bi-annual beds (such as this one: https://www.youtube.com/watch?v=PJPdCrVqMVQ which is still going strong, with only an annual top dressing of compost, harvesting and chop and drop as my contribution towards it's continued productivity).
I like the idea of incorporating self-sowing polycultures such as this on the outskirts of more vertically multi-layered food forest designs, which is something I will be exploring and experimenting with in 2024.
I agree about cash (as opposed to cards) but at the same time I advocate for each of us to take steps to transact and invest in a more universal and life affirming currency (such as this: https://gavinmounsey.substack.com/p/the-best-investment-on-earth-is-earth ) when ever possible. I realize that one cannot pay the heating bill with kale seeds, and I obviously use fiat currency my self, but I strive to invest the bulk of my energy and resources into the living earth and into that which has intrinsic value in my local community.
Also, starving the plutocracy aside, if the time ever comes when centralized systems implode under their own top heavy weight (as they have several times before in human history) fiat currency will not retain it's perceived value either. In such a time, it would be the knowledge, skills, symbiotic relationships we have cultivated, heirloom seeds, low tech tools ,living soil and trust in our local community that would retain it's value above all else.
Some say that one should prioritize gathering precious metals, cash and cryptocurrency in the context of emergency preparedness (and those are great) but those things do not have intrinsic value, thus their value in a survival situation pales in comparison to knowledge and skills in natural medicine, emergency shelter building, water purification, food cultivation, foraging and preservation skills.
Assuming one actually reads the books (such as the ones I shared in this post: https://gavinmounsey.substack.com/p/regenerative-resources-a-recommended ) and learns to apply the techniques and perspectives they offer in the real world through hard work (inner and outer) those books translate into knowledge and skills that become a permanent asset in one's life. After that point, one could have the books stolen from them, loose them in a fire or a flood etc, but the knowledge and skills they provided will remain in the mind.
Knowledge, skills and experience related to food cultivation, natural medicine, foraging and preservation cannot be stolen from you, and thus it has intrinsic value as it is applicable and accessible in any and all situations.
Self sowing food and medicine plants are also extremely valuable in all situations (they have "intrinsic value").
Long love the Walking Egyptian Onions, indeed! Yes I agree wholeheartedly- skills and knowledge and relationships and ability to be self reliant and sustainigg by are what will make a difference when this system collapses. And t will. Having a source of water on your land with a non-electric method of getting it out would be ideal.
yesssss to this:
“Also, starving the plutocracy aside, if the time ever comes when centralized systems implode under their own top heavy weight (as they have several times before in human history) fiat currency will not retain it's perceived value either. In such a time, it would be the knowledge, skills, symbiotic relationships we have cultivated, heirloom seeds, low tech tools ,living soil and trust in our local community that would retain it's value above all else. “
Loved all your comments and I will take the time to check out the links.
Great recipe! So many good ingredients in that purple dragon. It took me years to master the traditional kimchi to get the fizzy bites of fermented goodness. I'll try this out just to experience what it might taste like. Don't see any fish sauce in yours. Maybe less offensive to the nose perhaps? Thanks!
Thanks! Yes I make our kimchis in a non-traditional way (without fish sauce) though I do add various types of seaweed and kelp to my kimchi which offers a similar flavor profile (and a great many health benefits as well).
You are most welcome.
Oh, seaweed is a great idea. Although the fishiness does go away after the 7 day fermentation period I use. Not a big fan of burying my jars in the ground either.🤩
Wow! Thank you for sharing your incredible kimchi recipe and all the extra information about vegetables and the process! Yours looks so much better and more appetizing than the jars you find on the grocery store shelves. 🥰😋
You are most welcome!
Yes the typical mass produced grocery store stuff (at least here where we live) is often pasteurized (thus it is nutritionally depleted and devoid of probiotic organisms), it often contains ingredients that may be off putting to some people's westernized palette's and/or a turn off to those that prefer a plant based diet (such as fish sauce or fish paste) and also often contains MSG and other problematic synthetic chemicals. If I had not decided to experiment and make my own (due to learning about it's many health benefits) I would have never discovered how delicious, refreshing and satisfying a well made, all natural, plant based kimchi can be.
I hope you will try making some of your own and let me know how it goes :)
I love the amount of different ingredients included. I eat sauerkraut every day.
Me too! If you like long and wacky ingredient lists, you may appreciate this https://substackcdn.com/image/fetch/f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F7b0e5ac7-da71-4177-a808-b8475a5e670e_1538x2020.jpeg (it is a pic from my most recent post that offers a sneak peak of the type of recipes I will be sharing in my next book)
The ‘super-kraut’ shown in the pic linked above contains Eastern White Pine needles (Pinus strobus), Star Anise, several types of Tulsi aka "Holy Basil" (including Ocimum tenuiflorum, Ocimum gratissimum and Ocimum africanum), Turmeric and Ginger rhizome, Lemon Balm, black pepper corns and a Japanese 7 spice blend called "Shichimi Togarashi" (which contains hot red chili flakes, black and white sesame seeds, poppy seeds, orange zest, wasabi and nori seaweed). :)
OhMy Gosh! Heavenly! That sounds delicious! It sounds like it can be paired with various Asian types of cuisine. Thank you for the photo and peek into your book! I’ll check it out. When will it be for sale?
Yes I imagine it would pair nicely with Asian cuisine but when I make it the jars never last long enough to try pairing it with anything as I find myself eating whole bowlfuls until it is all gone because it tastes so good :)
My next book does not really have a set time frame, I am hoping to do a lot of experimenting, research and to reach out to and learn from many different experts in the fields of Regenerative Agroforestry, Traditional Indigenous Knowledge, Herbalism and Food Forest design along my path to writing it in an effort to get a well rounded end product. I will be posting segments from it here on substack in the coming months.
Thank you! Fantastic! I saw the link to your seeds. Do sell heirloom seeds? Is this where I can purchase them? Thank you
This looks gorgeous and I love how you are using garden grown ingredients. Also different ingredients (chaga tea! Whoa!). Subscribed and definitely picking up a cookbook 😊
Thanks! Yes I love to experiment with preserving the medicinal compounds in fungi such as Chaga using lactic acid bacteria and Koji. Here are pics (and info in the description about) a few other chaga infused fermented foods I experimented with : https://archive.org/details/fermentedchagapreserves
Thanks for subscribing and I look forward to hearing what you think of my book :)
P.S. having trouble ordering from your site (it won't go into the cart) so Lemmeno how I can support/purchase your cookbook
P.P.S. Update. I was able to order via my desktop. I don't know why it didn't support well via my cell. Just FYI. Happy Christmas to me :)
Got your beautiful book and seeds today, thank you. Perfect timing, the chi just finished and looks and tastes marvelous. I'll be sharing jars with my neighbors. Thanks again.
Thanks for letting me know it got there safe and sound! :) I would love to see some pics of your Chi if you are willing to share. Wow I love that you are sharing and thank you for ordering my book. I look forward to hearing what you think once you have a chance to really dive in.
Yeah I did try to upload a pic but couldn't figure out how to do that here in the comments. I don't think Substack has that feature yet (unless I'm missing it somewhere).
ok no worries, ya I think it only allows one to upload pics in the "Notes" and "Posts" platforms here on Substack.
Thanks I appreciate you posting the follow up comment and thank you so much for buying a copy of my book! :)
On a random side note, have you ever grown Tulsi (aka "Holy Basil") in your garden (and/or used it for making tea or in the kitchen)?
Yes, and it's lovely, usually happy in a pot outside of my kitchen slider. I'm in a new home now, one year in, and and over the last 8 have planted and tended gardens in the yards of three different houses (not to mention the huge one before those three). I am very weary of starting, tending, and then leaving them. So I am, in essence, starting all over again. So far, I am appreciating your writing to remind me of some of my very deep and abiding values in how I eat and what medicine I will prepare and take (and how I might be of use to my community at large), and am finding myself inspired to get on it once again. Looking forward to your book, many thanks.
That is great!
I have had to leave behind a few gardens my self. I suppose if I am looking at the glass half full, spending the time I did creating those gardens is still valuable (despite my not having access to them anymore) as I carry the knowledge and skills attained through their co-creation and care, as well as the heirloom seeds ( https://gavinmounsey.substack.com/p/seed-saving-to-save-the-future ) I saved and acclimatized to those growing situations with me now. Also, those gardens continue to give back to pollinators and other non-human beings, which makes my heart glad.
Do you currently have any Tulsi seeds? The reason I asked about that plant in particular is I am packaging up books to be sent out and I also recently dried and sorted a bunch of our homegrown tulsi seeds, so if you would like some I can slip some into the pages of your copy of my book in a little baggy :)
I am so glad to hear you are feeling inspired to get gardening and I look forward to engaging with you in the comments section on future (and past) substack posts if you feel moved to comment.
Wishing you a joyful and nourishing remainder of November.
Gavin, I would be truly honored to receive some of your seeds. As I'm planting them, I'll take your encouragement to heart. Thank you.
Wow, this sounds phenomenal. And I just loved the photo of your stunning, just beautiful, ingredients. So fresh that they’re probably squeaky, love it. We grow the Egyptian onions, too. My grandmother rips them out of the ground and throws them in the compost and then I sneak back there later and replant some in my section and eat or freeze the rest. I cleaned loads of the little “seed” bulbs to ferment but had to stop and put them in the fridge because my baby needed me, and then as the days went by time got away from me so I never got to it and ended up eating them as is instead. What a great recipe, I’ve never made kimchi because growing up I didn’t like it but I think I would like it now, since I love my fermented beets and turnips and sauerkrauts. Thanks for the inspiration and the lovely post. LOVED that you empowered us by mentioning how this small act of making our own foods and letting food be thy medicine means one less dollar towards big Ag and big Pharma. Food and bodily sovereignty, baby. May I add in here that using cash instead of cards in all transactions is another simple way that can have big effects against the globalist agenda if everyone joined in. Cheers
I would also like to re-share a comment ( https://www.corbettreport.com/solutionswatch-sabotage/#comment-141696 ) which I had posted on the Corbett Report website here as I feel it it pertinent to this thread.
I consider saving heirloom seeds as an act of sabotage as it throws a monkey wrench into the machinery of the global corporatocracy (that wants to own all seed, buying out and shut down the small family owned companies, patent what they can and perpetually profit from their false claims of owning intellectual rights to the genetic fabric of life).
https://farmersfootprint.us/2020/04/07/seeds/?fbclid=IwAR1uubdE4Isg-IOkzAr6aCuyDbkYDG2QZthz6ZbfrQ8WPfxZok18cyj-L2E
We can effectively sabotage their plans for erasing our shared living cultural heritage, nutrient dense diversity of open pollinated crops and our ability to save seed for free by engaging in what Vandana Shiva calls Seed Satyagraha in each of our households. https://seedfreedom.info/campaign/seed-satyagraha-civil-disobedience-to-end-seed-slavery/
When we are not only saving heirloom seed, but also growing and preserving food and medicine from our garden we are also engaging in an act of sabotage. As many of you may know, the oligarchs are working diligently to cripple the conventi0nal farmers and global food supply via a variety of means (see: https://www.corbettreport.com/history-repeating-the-war-on-the-kulaks/ for more information). Creating decentralized food systems that are self perpetuating (regenerative gardens and/or food forests) sabotages their plans to create a situation where the population is dependent on their centralized food infrastructure (and thus helps to de-fang their plans to use CBDC and social credit tyranny to force compliance through the dependence of the masses on their systems for our basic necessities).
These forms of sabotage also cripple their ability to enforce their totalitarian schemes on future generations, for through the act of saving seed, sharing it (and regenerating the earth at the same time) we begin to create communities that can be like islands of resilience and abundance that will be immune to the financial coercion tactics and digital shackles that may be utilized in the future.
Each of us can do this to some degree, we can sabotage their plan to make us all into totally dependent consumers of mass produced gmo garbage ‘food’ and instead take back our food sovereignty.
Yesssss this is my way of thinking! I love this comment. Every single act and choice we make can devastate the system if enough of us do it.
I really appreciate the thoughtful and generous comment.
Our Egyptian Walking Onions snuck under the fence from our neighbor's yard and when I discovered them thriving under my lilac tree I gratefully welcomed them and encouraged them to set up shop in my self sowing annual/bi-annual beds (such as this one: https://www.youtube.com/watch?v=PJPdCrVqMVQ which is still going strong, with only an annual top dressing of compost, harvesting and chop and drop as my contribution towards it's continued productivity).
I like the idea of incorporating self-sowing polycultures such as this on the outskirts of more vertically multi-layered food forest designs, which is something I will be exploring and experimenting with in 2024.
I love to add our egyptian walking onions in fermented raw hot sauce recipes (such as the ones I share in this post: https://gavinmounsey.substack.com/p/hot-peppers-for-health and to ferment the bulbs along side our homegrown turmeric rhizome : https://gavinmounsey.substack.com/p/the-health-benefits-of-fermented )
I agree about cash (as opposed to cards) but at the same time I advocate for each of us to take steps to transact and invest in a more universal and life affirming currency (such as this: https://gavinmounsey.substack.com/p/the-best-investment-on-earth-is-earth ) when ever possible. I realize that one cannot pay the heating bill with kale seeds, and I obviously use fiat currency my self, but I strive to invest the bulk of my energy and resources into the living earth and into that which has intrinsic value in my local community.
Also, starving the plutocracy aside, if the time ever comes when centralized systems implode under their own top heavy weight (as they have several times before in human history) fiat currency will not retain it's perceived value either. In such a time, it would be the knowledge, skills, symbiotic relationships we have cultivated, heirloom seeds, low tech tools ,living soil and trust in our local community that would retain it's value above all else.
Some say that one should prioritize gathering precious metals, cash and cryptocurrency in the context of emergency preparedness (and those are great) but those things do not have intrinsic value, thus their value in a survival situation pales in comparison to knowledge and skills in natural medicine, emergency shelter building, water purification, food cultivation, foraging and preservation skills.
Assuming one actually reads the books (such as the ones I shared in this post: https://gavinmounsey.substack.com/p/regenerative-resources-a-recommended ) and learns to apply the techniques and perspectives they offer in the real world through hard work (inner and outer) those books translate into knowledge and skills that become a permanent asset in one's life. After that point, one could have the books stolen from them, loose them in a fire or a flood etc, but the knowledge and skills they provided will remain in the mind.
Knowledge, skills and experience related to food cultivation, natural medicine, foraging and preservation cannot be stolen from you, and thus it has intrinsic value as it is applicable and accessible in any and all situations.
Self sowing food and medicine plants are also extremely valuable in all situations (they have "intrinsic value").
Long live the Egyptian Walking Onions!
Long love the Walking Egyptian Onions, indeed! Yes I agree wholeheartedly- skills and knowledge and relationships and ability to be self reliant and sustainigg by are what will make a difference when this system collapses. And t will. Having a source of water on your land with a non-electric method of getting it out would be ideal.
yesssss to this:
“Also, starving the plutocracy aside, if the time ever comes when centralized systems implode under their own top heavy weight (as they have several times before in human history) fiat currency will not retain it's perceived value either. In such a time, it would be the knowledge, skills, symbiotic relationships we have cultivated, heirloom seeds, low tech tools ,living soil and trust in our local community that would retain it's value above all else. “
Loved all your comments and I will take the time to check out the links.