1) Tastes good already
2) Fermentation is beginning to take off. My cabbage kimchi was effervescing this evening
Posts Tagged “kimchi” Kimchi Yesterday Matilda and I made many pots of kimchi. I made a huge pot of cabbage, a pot of beans, and two smaller pots of towgay (bean sprouts) and towgay and cubed beetroot. It should be ready to eat in a few days. I’ve tried some of the cabbage already and it tastes really good. I put a lot of pureed garlic and ginger into it. While we were away, Emily kindly ground up the large amount of imported mexican chillis I bought in Pittsburgh a few years ago. I added a lot of that to the kimchi because the korean red pepper, although nicely red, was weak. I can’t wait to have kimchi and rice for lunch tomorrow. I even have a nice new japanese lunch box for the occasion.  Green bean kimchi I followed my own muse, adapted from one, two different recipes. The lady at maangchi, against all odds, got me really hungry for korean food (something that otherwise never occurs). The only thing I couldn’t bring myself to do was add chopped raw oyster to my kimchi. Those things make me sick 75% of the time I eat them a proper restaurants, so I can’t imagine what they’d do to me after fermenting in a pot for a week.  bavarian sauerkraut And while I was busy rotting vegetables, why not rot some cabbage for sauerkraut too? Especially when I had a huge bag of juniper berries, caraway seeds, and bay leaves, to make bavarian-style sauerkraut. I loved the caraway seeds so much last time, that I poured tons into this crock. |
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