leff brand kimchi

Ever since I was 10, and my sisters came to us from Korea, we had kimchi in the house. I've never gotten to the point where I eat it with every meal, although I certainly see the appeal of that aspect of Korean life. In short, yay kimchi!

raw kimchi

Also, yay home food! Up with home pickling! Obviously, I snagged a copy of Wild Fermentation the first chance I got. And naturally the first recipe I tried was kimchi. It was incredibly easy, and surprisingly successful for a first attempt.

It goes like this. Chop up your asian style cabbage and a daikon radish. Brine it for a bit. Drain it. Mix in the hots and spice paste, push down until it's covered by it's own juices. Wait a week or so, and voila, kimchi. I'm not going to copy out the whole thing because if you're in to home pickle you're getting the book anyway.

Pre funk

I had fear that it wouldn't work. I had western peppers like habaneros and junk. But the spices did the trick. I was amazed. It tasted like kimchi almost immediately. After a week of sitting out, it tastes even better. Obvs, I recommend the book if you're into the idea at all. It's got all kinds a stuff in there.

bubble bubble toil and trouble

Note about the container. I've tried sauerkraut in the wrong shaped deal. It failed. If you're gonna try it, get a nice strait walled bucket thing. You'll be much happier.