Farm Ferments: Hands-On Kimchi

I’m just guessing that there may be some people out there for whom having hands redolent of garlic, fish sauce, and gochugaru (고추가루) would be unappealing…but I actually find it rather pleasant. Why? Because I know it means some delectable variety of kimchi is underway. In a couple of weeks, the nascent kimchi – currently salty and crisp – will be perfectly fermented and full of probiotic goodness.

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Farm Ferments: Kkakdugi (깍두기) – Korean Radish Kimchi

These jars of Kkakdugi will magically transform into probiotic goodness

Sometimes, food that smells really funky tastes incredibly delicious…like the Korean fermented vegetable dish called kimchi. I suppose kimchi may be an acquired taste: it’s fragrant with garlic and fish sauce, odors that some may find offensive – and it’s delightfully spicy. As a ferment, it’s full of probiotics, and the fermentation process lends it a piquant tanginess that teases the palate. In the past, I’ve purchased very fine pre-made kimchi from Korean stores, but why buy when you can make it yourself?

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