I chopped another savoy cabbage from the garden along with other assorted vegetables to make another quart of lacto-fermented kimchi.
I made this on the heals of the mini-workshop I facilitated on Saturday for an intimate gathering of Connecticut Herb Association members. I hope that those who attended were as motivated by the event as I was!
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10 comments:
AND the workshop was a ton of fun. It made Eva and I consider joining CHAI. The Kraut is soo yummy everything was..exept the wierd leafy thing...it tasted like barn yard. We left the workshop so inspired we have started making atleast half of what we went over!!!
delicious indeed - we are now fermenting fools!
I'm so glad you enjoyed it Ryan ~ except for the gundru, of course. LOL! Happy fermenting!
And Eva ~ enjoy the process and the outcome!
Very interesting-lookin'!
I love sauerkraut, is it similar?
ODP - it is, in its own way - similar. Kimchi is traditionally spiced quite heavily ... but I have used the lacto-fermentation process to make a truly delicious sauerkraut in 3-days, rather than 3-weeks-or-MORE!
Wow, how fabulous! I am so envious of your skills - your knowledge is so amazing, I hope I can do even half of what you do one day :)
Your kimchi is beautiful! so rich and colorful - you are an artist of many talents!
I love the pickled turnips we get in the Bento box at our Asian Bistro but the actual Kimchi cabbage made me gag the first time I tried it. The waitress was so cute. When I told her we didn't really care for it she said, "it's a required taste" instead of acquired. I told my husband that luckily I wasn't Korean so it wasn't required for me to like it. I would definitely try your handmade variety though since I'm sure there are lots of different flavors.
This looks delicious. Would you post the recipe/instructions? Please?
Thank you all!
This is one of the simplest things to make, hardly any talent involved.
And yes, I will post the "recipe." not that I follow it anymore ... but it's a good starting place. :) I'll add that to my blog list - I owe some followers a little something on fermenting beans too!
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