Your kimchi recipe is similar to mine but I tend to choose it more like sauerkraut and I don’t do the paste, just mix all those ingredients in. And I’ve never added sugar. So same same but different. I love fermenting and while I don’t have anything actively on the go at the moment, I have a mixed veg pickle and choko kraut in the fridge. Oh yes I do, I have miso getting close to being ready. I ferment milk often - cheese and clabber. And I have recently done a dry aged salami which is also a fermented product. It can be quite magical seeming sometimes! And, I am so with you on our broken food culture but I despair that we can do so little to influence society. I can’t even influence my own family!!
Ooooh, I've never made miso. Do you have a post on that? I saw your salami post - well done! I agree, it is magical and so simple. I don't understand why the west has abandoned it - well, yes I do....because we've been trained to buy processed foods. I guess all we can do to change the food culture, is by making informed decisions individually and hope it will catch on. 🫤Thanks for your comment Lucy! 🙂
I do have a post on miso but I think I wrote it while I was away from home and didn’t include an actual recipe/how to. I’m going to be making some koji rice soon and my own home grown bean miso so I’ll post again then.
Oh a post script re. the lack of enterprise by the governments, of course it's the money earned by them from food companies that influence their tardiness!!!
Yes Kim I have finished all the fermented veggies you did for me and will make more myself. As you know I grew up and helped a father with two allotments during and after the war and attribute the consumption of only freshly grown fruit and veggies to my long life of 88. It is a bit harder to grow veggies here in Oz. and now on a small balcony, more so, but this spring I will try, thanks for all your great info. Mom XXX 😘
How about asking 'the old guy' old folks (like me) love to give advice ( not often taken) and he may know someone with a small lorry or vehicle to help you transport stuff, especially if you give him something ' yummy' home made. E.
Hi Tim! Great to have you on board! Do you make your yogurt from kefir? Let me know how the kimchi goes. It's not very authentic, but it's pretty yummo. 😁
Your kimchi recipe is similar to mine but I tend to choose it more like sauerkraut and I don’t do the paste, just mix all those ingredients in. And I’ve never added sugar. So same same but different. I love fermenting and while I don’t have anything actively on the go at the moment, I have a mixed veg pickle and choko kraut in the fridge. Oh yes I do, I have miso getting close to being ready. I ferment milk often - cheese and clabber. And I have recently done a dry aged salami which is also a fermented product. It can be quite magical seeming sometimes! And, I am so with you on our broken food culture but I despair that we can do so little to influence society. I can’t even influence my own family!!
Ooooh, I've never made miso. Do you have a post on that? I saw your salami post - well done! I agree, it is magical and so simple. I don't understand why the west has abandoned it - well, yes I do....because we've been trained to buy processed foods. I guess all we can do to change the food culture, is by making informed decisions individually and hope it will catch on. 🫤Thanks for your comment Lucy! 🙂
I do have a post on miso but I think I wrote it while I was away from home and didn’t include an actual recipe/how to. I’m going to be making some koji rice soon and my own home grown bean miso so I’ll post again then.
I look forward to reading about them! :)
Oh a post script re. the lack of enterprise by the governments, of course it's the money earned by them from food companies that influence their tardiness!!!
Yes Kim I have finished all the fermented veggies you did for me and will make more myself. As you know I grew up and helped a father with two allotments during and after the war and attribute the consumption of only freshly grown fruit and veggies to my long life of 88. It is a bit harder to grow veggies here in Oz. and now on a small balcony, more so, but this spring I will try, thanks for all your great info. Mom XXX 😘
Good to hear. Let me know how you get on. 😘
How about asking 'the old guy' old folks (like me) love to give advice ( not often taken) and he may know someone with a small lorry or vehicle to help you transport stuff, especially if you give him something ' yummy' home made. E.
I love fermenting! Mostly I make yogurt and sauerkraut, but maybe I should give this kimchi a go too.
Hi Tim! Great to have you on board! Do you make your yogurt from kefir? Let me know how the kimchi goes. It's not very authentic, but it's pretty yummo. 😁
I use organic cream and probiotics pills I get from the natural foods store. So it’s super-probiotic yogurt
😍
Thank you for the kimchi recipe! Going to have a crack at it this weekend :-)
Let me now how it goes! 😍