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.
5 comments:
looks better than the kimchi available in our stores. well done!
Yum! I've been wanting to make some, after reading about it in Sharon Astyk's book!
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!
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!
Don't forget to drink the juice if you ever get a tummy upset, it's FULL of probiotics!!!
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