Third Time's a Charm...I think.

My third attempt at making homemade kimchi definitely was my best. At first, I thought that it still wasn't quite to the standard I would hope it would be, but since its been fermenting for a little more than a week, it is better than it was before. 

My first attempt was too spicy and my second attempt too salty. I used about half the amount of fish sauce and salt for my third time. It tasted a little bland after just a couple days of fermenting, but yesterday, I took the lid off and tried the kimchi and it taste's pretty good. The ginger and garlic have a large part in the kimchi's flavor, which I'm pretty happy about. I love ginger and garlic. 

If I make kimchi again in the future, which I probably will, I would like to add carrot and maybe some other vegetable to give it more character. 

One thing that I was really happy to see when I opened the lid to my fermenting kimchi, was seeing bubbles come from the bottom of the jar, a sure sign that fermentation is going as planned. I hope that everyone in class really enjoys what I bring to class.