Spent this morning prepping vegetables for kimchi and mostly followed Sandor Kat'z recipe (see below). Now it is doing its thing in the fermentation crock. October is a great time in Northeast Ohio to make kimchi because nearly everything you need is in season and available locally. Here is what I used:
From the backyard: cabbage, red onion, kohlrabi
From City Fresh: carrots, radish, pepper, onion, garlic
From Local Roots: dried hot pepper
From the grocery store: salt and ginger
I should have salty, spicy, tangy kimchi in about a week.
From the backyard: cabbage, red onion, kohlrabi
From City Fresh: carrots, radish, pepper, onion, garlic
From Local Roots: dried hot pepper
From the grocery store: salt and ginger
I should have salty, spicy, tangy kimchi in about a week.
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