Here are some shots of the ingredients...the process...and the finished result. I have it on good authority, i.e. an authentic Korean, that while I made it a tad sweet (forgot to reduce sugar by the apple/pear I included) it does in fact taste pretty good. It will set out on my counter for a few days to sour and ferment, as I prefer aged kimchi much more than fresh stuff. Feel free to stop by for a taste...
5 comments:
Looks great. I would probably like your sweeter version. I wish I could stop by for a taste. We got snow here and in fact schools are all closed today. Great day to set up the tree.
Is that a "how to make Kimche" manual I see?
The apple didn't fall too far from the tree...
GOOD JOB!!
I'm sitting here in the den with a 10 degree freeze outside and this "speaks to me of spring-time".
That's an inside joke for you old-school Iron Chef fans out there...
that might be the package of plastic gloves you see for mixing it all together....I used an online video of a Korean woman in the states (or Canada)..pretty much copied her....
today's ingredient...shrimp brine paste!! YaYYYYYYYYYYY!!!
Today's secret ingredient...
Cat Urine
Oooohhh!
in Japan...cat urine could actually be the case...
have you heard they have 'LIVE' crab vending machines...I kid you not...
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