Kimchi!

With all this time inside it was the perfect time to make some kimchi! I already had the ingredients and a bit more to add just for the heck of it

I used to make a lot of kimchi, but the lack of gochujang in Newfoundland made it a little different. Instead I used some red chillies a friend left here and a LOT of garlic (like 10 cloves) to make a paste in a little blender I have that’s supposed to be for smoothies. Oh well

The process is as simple as it can be. With one hitch; The salt I had bought it much rockier than I thought it would be. It didn’t stick to the cabbage as much as I liked so it wasn’t wilted as it should be. But we meet be on. I loosely cut the veg, and I didn’t have Napa cabbage but regular worked just fine, batoned some carrots, added in some leek and green onion, mixed it all together and let it sit. after an hour it was ready to be jarred

With all this virus and isolation it made sense to make this with rice, a food I have a lot of which will be more of a staple than usual the next few weeks. Instead of burping the kimchi I didn’t close it all the way, checked everyday and pushed it down, and in a few days (I did 3 but it could go longer) there was a spicy, fermented goldmine in my fermentation station.

Note to self; next time use the right salt. But it turned out great still. The next time I use it I will be with poached shrimp, inspired from an amazing salad I had at true true a few weeks ago, when going out to eat was still an option. I can’t wait until it is again 😓