We just updated about a Makgeolli and International Flower Festival happening in April, but we have another heads up about a Korean Liquor and Food Festival scheduled for the weekend of May 19-20th. This one will be happening in the heart of Seoul at the Namsangol Hanok Village, and will feature all kinds of Korean alcohol and food pairings.
I’ve had such a good time brewing my own kombucha that sauerkraut seemed like a natural next step. Making healthy, probiotic-filled sauerkraut is easy and cheap -and it’s so much better for you than the chemical-filled sauerkraut you buy in the store.
1 medium head fresh green cabbage, 2 ½–3 pounds
2 tablespoons sea salt (table salt has additives so don’t ferment with that!)
1 tablespoon dried dill
1. Chop up your cabbage -green or purple. I will warn you that in my experience, purple cabbage needs more help fermenting so you might have to add more brine, but I’ll explain that later.