It has been about two weeks since I have made my first attempt at making kimchi. It has been fermenting, and smells like garlic goodness. The red cabbage has died the kimchi a beet-like red, and I don't know how fond of it I am. I also definitely added too much hot ceyenne pepper. It has good flavor, but the hot pepper is overwhelming.
Tomorrow, I will start my second attempt. I have decided to stick with plain napa cabbage, leaving out the red cabbage. I would like to add carrot to it, and possibly something sweet, like apple or pear. As of now, I am going to start with letting the cabbage sit in it's brine for 24 hours, starting tomorrow.
Even though it's super hot it might be good in little bits with other food. It will keep a long time.
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