Kimchi fermenting.
I’ve been interested in the idea of fermenting for quite a while but I have officially got like, the fermenting bug or whatever now. I can’t stop! I can think of five different ferments I have going right now. This delicious kimchi has wombok cabbage, carrot, radish, ginger, chillies, garlic and onion in it, I soaked the first three in brine overnight then drained them, mixed them with a paste made of the other four ingredients and put them in this big jar, topped up with a bit of the brine and held under the water with a smaller jar full of brine too (which I’ve kept for… something) and left that there, covered in a cloth, for a week or so, tasting it most days, before I put it in the fridge when it tasted right.

Kimchi fermenting.

I’ve been interested in the idea of fermenting for quite a while but I have officially got like, the fermenting bug or whatever now. I can’t stop! I can think of five different ferments I have going right now. This delicious kimchi has wombok cabbage, carrot, radish, ginger, chillies, garlic and onion in it, I soaked the first three in brine overnight then drained them, mixed them with a paste made of the other four ingredients and put them in this big jar, topped up with a bit of the brine and held under the water with a smaller jar full of brine too (which I’ve kept for… something) and left that there, covered in a cloth, for a week or so, tasting it most days, before I put it in the fridge when it tasted right.

  1. three50125go reblogged this from freefancy and added:
    I need to get on this, stat! Especially considering the rate at which I go through kimchi …
  2. freefancy posted this