Preserving the Good Life

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Ferment the kimchi at room temperature until most of the initial fermentation is complete. (You’ll know it’s fermenting when you see bubbles rising.) In summer, fermentation can be done in 3 days; in cooler autumn weather, it may take 2 weeks. Once the initial fermentation is complete, transfer the container to a cooler location, such as a root cellar or refrigerator. Regularly remove any surface mold, or white “fermentation flowers.” Makes about 3 quarts.

For more fermentation recipes, read Got Cabbage? Make Sauerkraut!, as well as Wild Fermentation by Sandor Ellix Katz.

Why Weeping Duck?

Weeping Duck Farm sits on fields and woods that offer blueberries, blackberries and apples, as well as space for ducks, chickens and peacocks to roam. The farm’s name memorializes “little Zippy, a beloved pet duck who was killed defending his tiny flock when it was attacked by stray dogs,” says Ana Antaki, co-owner (with her husband Roy) of the farm.

The Antakis also memorialize Zippy’s “selfless, courageous spirit” by adopting ducks rescued by a licensed wildlife rehabilitator — some, unfortunately, crippled. At Weeping Duck Farm, these birds live out their natural life spans. Ducks and chickens freely move from their shed to a fenced yard, which protects them from predators. As vegans, the Antakis don’t eat eggs, but do sell them at the local farmers market.

Jean English edits The Maine Organic Farmer & Gardener, the newspaper of the Maine Organic Farmers and Gardeners Association, from which this article was adapted. She also raises Christmas trees, nursery stock and tends a home garden.

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