30 August 2007
The kimchi that I started at the beginning of the week is done. It's out of the crock and into the jar; it's beautiful, and delicious, and better in many ways than the bok choy version that I made (which was good and I did finish 1+ quarts in a week and a half). This is just one napa cabbage, one fresh daikon and five stout, short carrots and a handful of scallions, all from local farmer's markets. The cabbage is coarsely chopped, the daikon and carrot cut into bâtonnets (large julienne), and then there's salt, lots of ginger and garlic, anchovies and Korean dried chillis -- the latter making a huge difference, a vast improvement on fresh Thai peppers that weren't strong enough (and didn't make the kimchi that rosy red color).