I put 2 quarts of kimchi up a week ago. After it fermented for a week, we gave it a try. Last night we mixed it in with stir fried cabbage and chicken and it was delicious! Even my husband, who sometimes looks askance at some of the things I make, loved it.
I used organic heirloom Tobasco peppers that my mom gave to me from her garden. I dried a bag full and stored them in the freezer. It only took about a half dozen peppers to make it really spicy. The picture is below, with before (right side) and after (left side) shots. I used all organic ingredients to avoid any possible chemical contaminants that might interfere with the fermentation. The recipe specifies bok choy or napa cabbage. I used bok choy.
I am looking forward to trying more recipes from the book, Wild Fermentation, by Sandor Ellix Katz. It was much easier than I thought it would be and I am very pleased with the results. A link to the book I used is below that. It is an affiliate link, but the pay to me is minimal and I received no compensation for providing this information.
I was diagnosed with Celiac Disease in 1982 and have been gluten free ever since. I went dairy free two years ago. I share recipes, craft patterns, life philosophies and thoughts on this blog. This is just my story. In no way should it be taken as medical advice because every individual is different. There are also a few affiliate links for products I use and recommend. I make a tiny amount of money if you buy something and it in no way changes the price you pay.
Subscribe by Email