Rest & Winter Ferments

Planting seeds in our consciousness ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­

JANUARY 2026 Winter Ferments Dear ones, it's the New Year! Happy 2026 to you! I hope that you had a beautiful holiday and are slowly finding your footing in the new season and energy.   If you're in the northern hemisphere like me, let's remember that nothing new begins in the winter. There is always this narrative of January bringing resolutions and goals - which are great - but it contradicts the true energy of the season, which is rest. I prefer the idea of planting seeds in our consciousness, things that we can be aware of now, and take action on in the spring, when the momentum of nature's energy can carry us.   Until then, it's time for tending foundations - digestion, immunity, energy - the systems that carry us quietly through the coldest stretch of the year. Fermented foods feel especially relevant now. Long before refrigeration and global supply chains, fermentation was how people preserved the harvest and nourished themselves through winter. It transforms simple ingredients into living foods, rich in beneficial bacteria, organic acids, and enzymes that support gut health, immune resilience, and nutrient absorption - all things our bodies lean on more heavily when sunlight is low and seasonal variety is limited.   Carrots are a perfect place to begin. Sweet, sturdy, and deeply rooted, they store beautifully through winter and ferment into something even more dynamic. Fermentation enhances their digestibility while amplifying their natural sweetness and making their minerals more accessible. In a season that can feel depleting, fermented carrots offer both brightness and ballast - a reminder that nourishment doesn't need to be complicated to be powerful.

Carrot Kimchi / Tanggun Tanggun refers to carrot-based preparations that are often quicker-fermenting and more flexible than traditional cabbage kimchi. These versions reflect the adaptive nature of Korean fermentation - food that responds to circumstance rather than rigid rules. In home kitchens, kimchi is constantly adjusted: ingredients substituted, spice levels altered, batches made small or large depending on need. Carrot kimchi fits squarely into this lineage of intuitive, household fermentation. Sharing carrot kimchi in January feels especially aligned with its roots: a preserved vegetable made to nourish through winter, shaped by time, microbes, and care. It's a reminder that fermentation is not about perfection or purity, but about relationship; to season, to culture, and to the quiet intelligence of food that knows how to sustain us. INGREDIENTS 1 kg / 2.2lbs. carrots 22g / .77 oz fine sea salt (about 2% salt by weight) 5 spring onions 20g / .7 oz fresh ginger 4 fat cloves garlic 1-2 Tbsp. gochugaru or chilli flakes   DIRECTIONS 1. Peel the carrots. Grate, slice, or julienne them - alternatively, you can pass them through the shredding blade of your food processor. Place them in a large bowl, sprinkle salt over top, fold to coat and set aside. 2. Slice the spring onions (use both white and greens parts). Peel the ginger, garlic and mince both. Add these to the bowl of carrots, along with the gochugaru / chilli flakes. Fold everything together, then massage well until you start to see liquid at the bottom of the bowl. 3. Once there is enough juice (if not, keep massaging), transfer the mixture to a sterilized jar (or two), pressing down firmly as you pack to remove any air bubbles. It's important that the liquid covers the top of the veggies. If you have a fermentation weight, use it. Otherwise, just make sure that there isn't anything popping up above the liquid line. 4. Lightly cover the jar and place on a rimmed plate in a spot out of the sun, but not too cool. 5. After five days, try a little of the mixture to see if it's to your taste. If not, you can keep fermenting for up to ten days, as it will continue to get more tangy and complex in flavour. 6. Once the batch is to your liking, seal with an airtight lid and place in the fridge where it will keep for several months. Always use a clean utensil to take from the jar. 7. Enjoy on the side of your meals, tossed into salads, topping sandwiches, or mixed into yogurt or mayo for a delicious spread!

More Ferment Inspiration Kombucha Cabbage Kimchi Purple Ginger Sauerkraut

Seed Planting for 2026  Instead of resolutions, here's a fun way to get in touch with what you want for the year ahead: plant 6 mini-adventure seeds in your calendar! This helps you to get a clear picture of the life you want to live, plus if gives you something to look forward to, every other month (or whenever it makes sense). We underestimate how powerful it is to have things already scheduled that we want to do. It keeps us optimistic and feeling excited for the future. But the trick is, you have to get the time blocked now, otherwise, your agenda will likely get filled up with all of life's to-dos that aren't as exhilarating. I hope you try this!   Here are my seeds for 2026: Organize a street sale and community block party Take a trip with my mom and dad Go to a music festival Watch a meteor shower with my family Host a themed dinner party Cottage weekend with my girlfriends Some of the seeds I've planted cost money, others are free. Some will take a lot of planning, others are pretty low-lift. But all of them will bring me so much joy in the preparation, the execution, and even having them in my calendar puts a smile on my face. With all of the things we "have" to do, it's easy to feel exhausted by life, but I think that disconnection often comes from not doing enough of the things that really light us up. Making positive memories is essential for defining our days and years, and giving us that satisfying sense that we're really ALIVE and making our own dreams come true. Prioritize yourself this year, and plant those seeds!

My Recent Life Pleasures DIRT   If you're like me and travel to eat, you'll love this adventure-travel show focusing on food and the people behind the best bites in their region. The host Josh Rosen guides us on missions beyond the city limits to source food and ingredients unique to their region. With the help of some truly inspiring local experts, Josh and the team cook up a meal with nearby chefs that not only speaks to the region's unique landscape but the surrounding community. For my upcoming trip to Guadalajara, I absolutely devoured this episode, and am hungry for more!  WATCH Ocie Elliot   Bungalow is the latest release from this Canadian indie folk duo from Victoria, British Columbia, featuring Jon Middleton and Sierra Lundy. Lundy and Middleton met in 2016, when Middleton performed solo at a cafe on Salt Spring Island where Lundy worked. They began dating soon after, and a month into their relationship, Lundy's sister and a friend insisted that Middleton and Lundy play music together. The rest is history! Ocie Elliot is perfect winter music: warm and mellow, perfect for a quiet night by the fire, a slow country drive, or a snowy day staring out the window. I absolutely love the way their voices compliment each other, with simple acoustic guitar accompaniments. It's cozy tuneage at its best. LISTEN Madelaine Rascan + Studio Era I began following Maddie on IG back in 2024 pulled in by her no-nonsense-but-hilarious approach to fitness, but it wasn't until 2025 that I dove into her platform and committed to doing her at-home workouts 3-4 days a week. I've tried a lot of exercise apps, but there is so much about Maddie that keeps bringing me back - her expertise, her fitness fluency, and let's not forget her wicked sense of humour! Her focus is helping women get stronger - a cause I am certainly behind - and I can truly see the difference in my own body after doing targeted, and consistent work to build muscle for the last 8 months. Her app also has recipes with nutritional breakdowns, mindset support, coaching calls, and more. I definitely think it's a worthy investment for the year ahead! MOVE

Upcoming Grow Gathering Save the date! Join us, January 8th, 12pm EST as we make Carrot Kimchi / Tanggun together! As much as I would love for everyone to join, this is only open to our Blossom members.  I can't wait to see you, chat with you, and continue building the Grow community!     JOIN US This month is an invitation to work with time, microbes, and patience. To let food do what it has always done best: change, deepen, and quietly strengthen us from the inside out.   With love and gratitude, Sarah B  No longer want to receive these emails? Unsubscribe. Abundance Unlimited Media James St E. Cobourg, Ontario K9A 1H3