“Shannon, don’t let anyone pick my scallions! I’ll be back next week for them!” Three weeks before moving out of the Lil’ House the frost lifted, Durham was showered with plenty of rain, and bam (!) the garden that I thought was otherwise dead, started thriving. “Crap, I’m moving, should I harvest them early? Or just let them go for the next renter?” Luckily I had a two week buffer before the next tenants moved in with plenty of time to harvest my goods. Inspired by the white kimchi that I reviewed last week from Durham’s Kokyu Na’Mean, I felt it only appropriate to try my hand, yet again, at food fermentation. I say that because seemingly I can’t ferment food goods worth shit. Liquid ferments? No problem? Kimchi, sauerkraut, slaw.. nothing.