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hanktank61 @hanktank61@NerdJoy.social
Kimchi from green cabbage instead of Chinese cabbage . It does not break down as easy. Still nice.
Could have used a bit more of Gochurang...
( Kimchi without inner lid to push it down for photo, 6 days in )
@hanktank61
I think that my experiments with fermentation are teaching me that you can do this sort of thing with almost any sort of vegetable and each flavour/texture profile will be unique.
I was very pleased that my friendly neighbourhood baker's husband polished off the whole jar that I gave him in less than 2 weeks. It reminded him of his mom's dill pickles that were served at every meal. So, I'll keep experimenting.
#kimchi
#fermentation