Sustainable Living > Preserving Food

Kimchi

<< < (2/2)

Bakersdozen:
I made kimchi once at Christmas time.  My adventurous kids tried it, liked it because it was really spicy, but I ended up throwing the rest away.  Too danged strong for me!

Les:
I am going to try another batch and cut back on the chili flakes.  I made it because fermented food is really good for you, has lots of probiotics.

Chip Euliss:
Sounds good to me.  Maybe your breath would function like a smoker?  I used to buy kimchi stuffed in dill pickles when I lived in California and I loved it.  Maybe try that to dilute it a bit and cool down the heat?  The pickles were the deli style that were fermented the old fashion way like sour kraut, so no vinegar.

Navigation

[0] Message Index

[*] Previous page