I will not proclaim to be a kimchi expert. To be perfectly honest I have only ever tried the kimchi that I have made. I have no idea if it tastes how it is supposed to. This is the third time that I have made it. I have thoroughly enjoyed it each time and I haven’t killed myself accidentally. I originally made it because I had grown really large purple drum head cabbages (because I thought they were pretty) but then didn’t have a food plan for them.
It is cabbage time again. I still don’t grow daikon (I really should so that most of this is from my backyard). My ginger experiment was a flop, next years goals: ginger and daikon.
I got my recipe from here http://www.gardenbetty.com/2013/07/red-cabbage-kimchi/ I change it up a little bit depending on what I have. This time I had more daikon and less carrot than the recipe said, I ran with this. I don’t put the fish sauce in, so I guess I already do know that it doesn’t taste like it should. I have no comparison point, I don’t miss what I don’t know.
I love the vibrant colours. It made 4 and a half jars. It would have made the full 5 but I had some fresh like a coleslaw with my dinner (delicious!!)
I now just have to wait for this batch to ferment. I like to leave it out about 6 or 7 days. I am the only one that eats it so I need only impress myself. Let the count down begin 🙂