I had Korean BBQ for the first time last week, and my favourite part was the kimchi. That stuff is delicious.
Since I’ve got four heads of good-looking cabbage in the garden, I decided to give it a go. It’s been sitting in the pantry for four days and is bubbling like crazy, so I guess that means it’s fermenting. It doesn’t smell all that great at the moment, so I hope it works.
Anyone tried to make this before? Any tips or hints? I know fermented foods are supposed to be very healthy for you, but it seems a bit scary to eat something that’s been sitting on the counter at room temperature for a week.
I’ll let you know how it goes!
- kimchi, kimchee (itstwoes.wordpress.com)
- Pride, Prejudice and Kimchi (thekoreanfoodwatch.wordpress.com)