Hi everyone !
After all these gardening adventures, I came home and started to prepare kimchi... It gets easier and easier as time goes by.
Here is the recipe that I follow more or less ^^
I chop everything up and place it in a large bowl. Only then do I weigh it to calculate the proportion of salt and chili.
This one should be delicious because I finally found the gochugaru, the Korean chili flakes :)
It's a really simple recipe when you have the knack and it really changes the way you eat - a bit like lacto-fermentation, if you're interested, see my previous article...
Bellow, a quick screenshot about all the equipment and ingredients from the recipe I follow :)
And there you have it, the full and sealed kimchi can ! See you in about a week and a half for the opening and tasting :)
I know that in Korea they use very practical jars specially made for this kind of fermentation, but I already have these and I am very happy with them ! Thanks to the storm seal, the fermenting gases come out but the oxygen doesn't go inside and the vacuum is created by itself...
I hope this article has interested you, if it has, don't hesitate to ask me questions or make suggestions, it's always a pleasure!
Also, I have to say that I've learned a lot from my mistakes in life, like here on HIVE, and I've decided to definitely choose quality over quantity. If you like what I talk about and my work, feel free to add me to your curation tracks - automated or not π
Be well and your loved ones , I wish you all a great week !
Friendly,
