I’m finally taking the plunge. After years of eating Kimchi, buying Kimchi, loving Kimchi, I am just getting around to making this stuff myself. I spent the past 2 months babysitting two big jars of Kimchi for my friend when she moved and never came back for them. They went into a pot of Boar Belly Kimchi Jigue last night…Sorry, Yvo. You snooze you lose!) and I figured, if my lazy (but still totally lovely and awesome) friend can make this stuff, then so can I.
So here we go! I’ve got my rinsed, salted napa cabbage and daikon sitting and I’m about to make my chili porridge based off of this great recipe from Maangchi who I think has the best Korean food blog out there. Instead of carrots and squid, I’ll just be adding crisp slivers of apple for sweetness.
After leaving the chili porridge coated vegetables out on the counter overnight, I moved them to the refrigerator. The next day, being unable to resist a taste, I went it and sampled both. They were crispy, a tad sour and spicy. (but fairly mild compared to other kimchis I’ve had. I’ve got a delicate constitution, you know!) Truth be told, I’d be perfectly happy eating this kimchi fairly fresh with a bowl of rice and sesame seeds. Really happy with the way this turned out and can’t wait to try this method of lactofermenting on other foods!