Afternoon Autumn Harvest for Homemade Kimchi
There’s no rest for the wicked when you grow most of your vegetables, spices and herbs. Almost every day, you have maintain your crops, plan ahead to sow and preserve food for the coming months. One of our loves is Kimchi, and growing the ingredients is a year-round process. Wombok or Chinese cabbage is quick but garlic, ginger and onions take upwards of 9 months, though these can be cool stored. Chillies grow all year but growing enough to dry and grind into powder just takes a lot of chillies bushes.
Preparation is a weekend affair as Wombok needs to be soaked in brine for 24 hours before adding all the ingredients, sterilizing the jars and finally bottling…..then in a few weeks its ready to eat.
The new Godox AD300 Pro continues to produce the goods. This is a great compact strobe that is ideal for food photography. Super compact, lightweight and quick to setup with the XPro N. Great for tight spaces like in the kitchen.
|Nikon Z 85mm f1.8 S
|Trigger: Godox XPro N
|Flash: Godox AD300 PRO with Godox ADS65W, Godox Ad300 Pro with standard reflector Trigger: Godox XPro N and Nikon WR-10