FERMENT!

Made another batch of veggie kimchi (aka Korean Sauerkraut) yesterday (recipe courtesy of Nourishing Traditions Cookbook)

I can’t believe we ate almost the entire first batch.  I first thought when I was putting the fermented kimchi into jars for cold storage “this stuff should last us for awhile.”  Alas I was mistaken.  Thankfully we still have daikons, green onions and carrots still growing.  Since Freedom Farmer S’s cabbage isn’t ready I substituted swiss chard in this batch so we’ll see how it compares to its cabbage counterpart.

I’ve had so much positive comments on this kimchi – so much so that at our recent Saturday Social I was called into the kitchen to handle a dispute amongst our friends who were debating if “this stuff was kimchi or not.”

One of the woman who has had her fair share of kimchi was like “this can’t possibly be kimchi, I’ve had kimchi and this stuff is waaaaaay better.”  I was like, “well, I just followed the recipe which said ‘kimchi’ so I plead no contest!”   I also think it has something to do with the super fresh homegrown ingredients.

I even had the pleasure of serving the kimich to a TV crew from the SBS (Seoul Broadcasting System) who polished off almost an entire jar of the stuff.  I figured there was no better folks from a country which native dish is practically kimchi to do the ultimate taste test!

Either way thumbs up on this recipe all around.

Coming soon to the preservation front – peaches!  First ones are ripening already!

Comments(5)

  1. Michelle says:

    I’ve got Nourishing Traditions on Hold at the library…can’t wait for it to come in! I’m definitely going to try kimchi.

  2. Mike says:

    I’d love to see some references for canning and fermenting/preserving food. Do you guys follow a certain site or book or do you have recipes handed down? I’m looking at making some sauerkraut but your kimchi caught my eye as well. Do you have these recipes altogether?

  3. Jed says:

    I’ got the book on order already–can’t wait. In the meantime, did you use whey for your Kimchi or just salt. If you did use whey, where did you get it from?

    Thanks for the great journal.

    jed

  4. Mia Bagley says:

    I love Nourishing Traditions!!! I havent made the kimchi yet tho.

  5. Kendra @A Sonoma Garden says:

    We are on our second batch of the Nourishing Traditions kimchi too. So good! We weren’t able to use our own cabbage or daikon. They both bolted on us way to fast. But the farmers market saved the day. My first time eating kimchi was in Kauai in an omelet with brown fried rice. It was delicious!

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