Fallen Leaves/落叶/낙엽

Dear friends, share with you the fallen leaves in late autumn~~

亲爱的朋友们，与您分享晚秋之落叶~~

Hybrid Radish(Bara King)/ 红萝卜/빨간 무

Dear friends, share with you the hybrid radishes (Bara King) harvested yesterday~~
亲爱的朋友们，与您分享在昨天收成的红萝卜~~

Kimchi/泡菜/김치

Autumn is the season for making kimchi ! Harvested the Chinese cabbages and radishes from my garden to make kimchi ~

秋天，是做泡菜的季节 ！ 将院子里的白萝卜，和大白菜收割，做了泡菜！！

Radish/白萝卜/무

Dear friends, share with you the radishes harvested ~~
亲爱的朋友们，与您分享白萝卜的收成~~

Dried the radish leaves under the roof~~

Homemade Dried Persimmons/ 自制柿子饼

Dear friends, share with you the process about how I made the dried persimmons~~
亲爱的朋友们，与您分享我制作柿子饼的过程~~

"Dae-bong-kam"(Persimmon)/대봉감/大峰柿子

Dear friends, share with you the "Dae-bong-kam" with you in my garden~~
亲爱的朋友们，与您分享院子里的大峰柿子~~


" Persimmon", we call it "감/Kam"  in Korean; "柿子/shizi" in Chinese; also known as Japanese persimmon or Kaki.  These fruits are sweet, slightly tangy fruits with a soft to occasionally fibrous texture.

This is the " 대봉감 /Dae-bong-kam" in Korean. In Japan, it is named as " Hachiya" and in Chinese as "大峰柿子“。

This fruit has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like " Dae-bong-kam" must be completely ripened before consumption. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell. ( This sources are from wikipedia)

For my family, we like to place the Dae-bong-kam in the freezer , enjoy it as sorbet/冰沙。

柿子，韩文的发音是 “kam”，果肉非常的甜美。

照片中的柿子，其形状是呈 “心形”，而非一般圆形的柿子。这柿子必须在完全成熟后，或果肉完成变得软绵绵的时候才可食用，否则，其果肉会含有胶汁，和苦涩，难以嚥下。

我们家喜欢把成熟后的大峰柿子放入冰冻箱，当冰沙/sorbet来吃。。。

Chrysanthemum/菊花/국화

.Dear friends, autumn is in the air, share with you the chrysanthemums in my garden~~ 
亲爱的朋友们，与您分享我家院子里的秋菊~~