Soooo I’ve dived in and started making Kimchee. I used 3/4 of the cabbage (the other 1/4 went into fried rice & an Asian-inspired salad.) I used the recipe I posted below. I’m on 1 day of the fermentation bonanza; meaning, I’ve done all the steps and the kimchee has been in its juices for 11/2 days so far. I did the 12-hour salt soak Friday afternoon-Saturday afternoon. Created the fermentation bath after the Freihofer’s race Here’s the pics on my progress….
radish & scallions in the ginger/sugar/red pepper mixture.
Kimchee in the making: Day 1 (I used a plastic pitcher I use for sun tea and a clean kitchen towel with clothing line clips.)
I’m keeping the container in our garage. I plan to take a picture daily, until day 7, when I will transfer the goods into jars and the frig. I’ll keep y’all posted.
Chirs, help! Did you get my questions I posted earlier? I want to start, too, but is it too spicy for little tongues? (as in mine and Laineys?
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Oh no. I responded….maybe you didn’t get a notice that I did… Sorry- my answers are below
didn’t get the notice, sorry! thanks.