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 b√Ętonnets (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).

1 comment:

  1. This looks way better than my first attempt. I bought the wrong kind of chilies the first time.