Next we'll put the chopped vegetables and and cooled brine into the jar, this one is two quarts.
Sunday, September 2, 2012
Kimchi is somewhat analogous to Sauerkraut. It is the National Dish of Korea, and has spread across the world because of its awesome Hot and Sour taste. It is a fermented Cabbage, which is like old school pickling, before the Industrial Age. Traditional Sauering and Pickling techniques may not be as quick as modern sterilization techniques, but they are certainly better tasting, and way more nutritious. Making Kimchi is a process and once you know rules and procedures of the process it is not too difficult to make.