I made kimchi last night.
Check that – I started something that bears some similarity to kimchi. Like a classic, traditional recipe from any cuisine (Korean in this case), there are lots of versions and recipes out there, and just as much heated debate to go along with them.
If you haven’t encountered it - kimchi, at least as I’ve had it, is a spicy, extremely flavorful mix of fermented cabbage, radishes, onion and maybe other vegetables. So that’s what I made, based on a few of the recipes out there.
It needs to hang out for a few days to get the fermentation going and then I’ll report back on how it’s doing. I will say that it looked a little dry last night, but tonight there is already some liquid building up. Good stuff!
What am I going to do with it? It’s the first step in Operation Bibimbap.