When I mentioned kimchi earlier someone asked for my recipe. I don’t have a recipe that I love. I’m not sure why nothing I’ve tried has been exactly what I wanted so I’ve learned to make small batches and keep trying new recipes til I get it right.
Yesterday I made this recipe.
For the pepper, I’ve always used the pepper flakes like you put on pizza but this time I ordered the recommended Korean pepper flakes.
It gives the kimchi a totally different look from when I’ve made it before. This pepper looks right so maybe my lackluster attempts at making kimchi before wasn’t due to the recipe but due to my ingredients.
I used one Napa cabbage, which was about 2.25 pounds so I decided it was not enough to use the fermenting box, and usually it only sits for about three days, then I transfer it to a jar and keep it in the fridge for a while so I went ahead and transferred this to a jar.
Probably Sunday I’ll see how this batch is doing and if it’s fermented enough to my liking, I’ll stick in the fridge for a couple of weeks and it should be ready to serve with Thanksgiving. Not exactly a traditional Thanksgiving but it helps me eat turkey, which is something I really don’t like too much.
Paula Nordt says
We always have some kind of turkey , just because one son likes traditional turkey, but our main dishes are either BBQ or Mexican food for Thanksgiving. Well, Christmas and Easter also!
KatieQ says
What kind of lid is that on your jar. You’ve probably mentioned it before, but I missed it.
Diana G says
I ordered my son in law that Kimichi /fermenter item you are using and he was so excited for when it was in his hands. I never know what to get for him and he’s into the fermenting (as of this year), so I am starting him off right. He’s bought the books on it and ready to get the spices, jars etc.. Christmas present coming up !! I see I see .. hahahaha So thank you for talking about fermenting as it helped me with a present for him.
Judy Laquidara says
Great gift!! I know he’s going to love it!!