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….
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.