Sunday, 31 October 2010


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I used to say that I would make, and have, lots of kimchi when I got a big nice house where I would have the space to store the kimchi. Well, I got my big and nice house, and having lived here for almost a month now, it was time to make some kimchi.

This one is made of a huge head of white cabbage as well as a large chinese cabbage. Kimchi isn't normaly made with white cabbage, but I wanted to try to see if I could get a crunching kimchi. Besides that there are 6 cloves of garlic, a large chunk of ginger, 2 fresh chilies, 3 tablespoons with chili powder, fishsauce, a bit of sesame oil, and ground pepper.

All three boxes are stored in my mushroom in the basement to ferment for three days. Can't wait to see how it turns out.

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