So, what happened to the home-made kimchi. I said in my last post to give your kimchi about two to three days to ferment, before you popped it in the fridge. Of course, I then went out of town, leaving my kimchi sitting happily on the bench, and came back five days later.

And whaddaya know, it’s delicious.

Fresh, sour, tasty kimchi ready for dinner tonight

It’s salty, hot and bitey from the chilli, tangy and sour from the fermentation, and delicious. Next time, I’ll reduce the salt slightly – it’s a little saltier than I’d prefer, but we’re going to have no problems chowing our way through this batch. In fact, we’ll be eating this lot tonight.

Did anyone else try the kimchi recipe yet? How did it turn out?

Advertisements