around the time of the harvest moon on the 10th moon of the year Korean womxn would gather to begin the sacred process of Gimjang 김장. this is my first batch since the move. ill quick ferment this one- no less than 30 days. i also prepped my porridge in a different way. im constantly relearning that a good ferment depends on my flow. because Fermentation is Intuitive. preservation is key for nourishment during the winter months. all the babies, the animals, the ‘work’ that has to be done. feeding my family healing foods during the darker months is priority. ive added water dropwort, buchu 부추 , burdock rt + local sea kelp to this batch. packed with medicine.