Kimchi!

The recipe I used for Kimchi was in this book:img_3866

The gear and ingredients:IMG_4934

Soak two large Napa Cabbage for 6-8 hours in brine:IMG_4936 IMG_4937

Get veggies ready – green onion, carrot, radish, garlic, ginger and lots of red pepper =)
IMG_4950

Mix together veggies and pepperIMG_4951

Drain cabbage for 15 minutes and chop into bite size pieces:IMG_4952

Add to veggie and peppers:IMG_4954

This should have made a gallon, but many of the outer leaves of the cabbages were not usable and went to the compost. Also, I didn’t have any gloves, so I used a gallon size zip loc bag to press the cabbage into the jars. Definitely don’t work with this much red pepper without something on your hands.

Now we will wait 7 days and taste test.
The recipe says up to 14 days to be ready.
IMG_4955

The jar lids and glass weights were ordered from Amazon. There are lots of other suggestions in the book for alternative ways to ferment using different weights, etc.

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