5 years of kimchi

Five years ago I went to a kimchi making class at The Brooklyn Kitchen.

I learned a lot, and was able to take home some of the key ingredients so I could continue the adventure.

I recently rediscovered a jar of 5 year old kimchi in my fridge.

I plan to open it in the next few weeks.

Today, we've started brewing our first batch of Egyptian honey wine. Much easier than manipulating wheat in several different ways for Egyptian beer (germinating then roasting grains; baking and crumbling loaves of partially cooked bread) this recipe starts with 750ml of Honey added to 3 liters of water and stirred well. Next step, remembering to 'stir as often as you think of it', per Sandor Katz' recommendation, for the next 3 - 4 days. Now I have to go stir again.