One of my past time during pandemic is learning how to ferment dishes like kimchi. I was so into watching kdrama that time and noticed that most Koreans eat kimchi in every meal. So i tried making my homemade kimchi. Plus, its healthy for the gut too.

The Experiment

Out of curiosity, I experimented on different vegetables and made several batches of kimchi which includes bokchoy, cabbage, and pechay. Now i have a monthly supply of kimchi for my family.

The first option, bokchoy, has a sturdy texture even after dehydrating it. My remedy for this is to cut the vegetable into thin slices. The second option, cabbage, is too soft and watery. I think its best for making sauerkraut. The third option, pechay, is the best among the three because it has the best texture, not too soft nor too hard. As for the taste, I'm still formulating on the measurements per ingredients and try to avoid MSG in my kimchi unlike store bought ones.

This post is my first ever entry to Color of The Week contest hosted by Hive account@lifescape-tribe. Red is the color usually associated with love. So i thought of sharing something i love doing as my entry for this week. I would like to nominate Hive account@kungfukid to participate in this contest as well.

That's it for today's blog. See you in my next one!

Sending some hugs and kisses

Love, Jane