Sunday 23 January 2011

Kimchi verdict

I left my Kimchi for 5 days in the cheese fridge. In that time the fermentation made some of the brine spill out, but the plastic bags on top kept the cabbage covered. Then all I needed to do was seal the jars and into the fridge where it will keep for months.
 It taste's pretty good too - nowhere near as sour as sauerkraut, but it has a lovely warming 'kick' form the ginger and chilli, and the cabbage still has a bit of crunch to it. I think I will prefer it cold, but Jerry wants to try some warmed a bit.

5 comments:

Dmarie said...

looks better than the kimchi available in our stores. well done!

dixiebelle said...

Yum! I've been wanting to make some, after reading about it in Sharon Astyk's book!

Margo said...

thanks Dmarie. I'm really pleased how it's turned out. Definitely quicker, easier and tastier than saurkraut. I like the fact that it stays crunchy as well. As it's summer here I can imagine using it with cold meats and cheeses on a platter.

Dixiebelle give it a whirl - it's really easy!

Daffodil said...

Oooh, Kimchi! I absolutely love the stuff. Now it is definitely on the ¨to do¨ list...like that list needs anything else added to it!

e said...

Don't forget to drink the juice if you ever get a tummy upset, it's FULL of probiotics!!!

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