Recipe Haiku

How to Make Your Own Fermented Vegetables

Treat yourself like you would a batch of fermenting vegetables: with patience.

Photo and illustration: Sarah Ridgeway

This series will share a monthly haiku inspired by a vegan recipe and the philosophy of intuitive cooking. Each entry is intended to spark contemplation, to allow your imagination to fill in the gaps and guide you into your kitchen to create something simple, nourishing and vegan. Haiku poetry is comprised of 17 syllables written in three lines. Seasons, animals and nature are traditionally incorporated in haiku and you will find images of them celebrated here. Following the initial haiku entry, measurements will be provided along with instructions written in haiku form.

Kimchi hibernates

like the brown bear it wakes with

a bold roar. Alive.

• One Napa cabbage (can sub white cabbage)
• Two medium carrots
• One yellow onion
• Two garlic cloves
• One-inch piece fresh ginger