I’m a big kimchi fan, but I usually make kkakdugi. When I recently had the opportunity to acquire Napa cabbage for a big discount, I jumped on it – and made baechu kimchi!Continue reading “Frugal Ferments: Napa Cabbage (Baechu) 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.Continue reading “Farm Ferments: Hands-On Kimchi”
It’s not just hot…it’s actually labeled “extra hot”. Unlike many products represented as spicy, this one really is muy caliente!