pretty bottles of kombucha… made with mulberry leaf tea brought home from my temple stay in the mountains last fall. hoping my morning drink will fill me with the same sense of calm and awakening that temple did :)
fermentation
in korea, fermented foods were traditionally stored underground when most homes didn't have refrigerators to keep things cold. the below ground temperature was natures refrigerator. now, fermented foods are kept above ground in earthenware jars that keep cool in the heat.
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