Ove the past 5 years, Seed Library member Insook has introduced us to many types of Korean kimchi, each made with greens from her home garden. While many cultures make kimchi, Korean kimchi is known for its diversity of ingredients. The earliest recorded mention of kimchi can be found in historical records from the Goryeo period (918-1392). There are more kinds of kimchi than the typical Chinese cabbage type. Insook's favorite has become our favorite as well, garlic chive kimchi. Perhaps she will share her recipe and a photo. Either way, we recommend Sandor Katz's book Wild Fermentation to learn about making all kinds of fantastic ferments for yourself.

This photo shows a flowering garlic chive with one of the many pollinators who are naturally attracted to seed saving gardens.

200 seeds per pack.