There are quite a few vessels bubbling away in our kitchen right now: miso, sourdough starter, and a newly fermenting beer (more on that in another post). But, after that first batch, I just couldn’t wait any longer to get another kimchi fix. I wanted to try a few new ingredients for round two just to see what happened. Continue reading
I’m bracing myself for my first fail (out of two food fermentations so far) – but I feel surprisingly fine with it, keeping in mind that I’m trying to be more forgiving of not-perfect results and to learn from my mistakes. Let’s go back to the beginning. Continue reading
Meet my new pet – Kimchi. Each morning for the last three days, I’ve stumbled into the kitchen, peeked under the kitchen towel covering my kimchi jar, and bid my kimchi good morning before stealing a quick taste and re-submerging any floating vegetables back into the brine.