4 ms·
I am a big fan of sour things so maybe that's why I like the taste. homemade kimchi is a lot tastier than the commercial stuff too.
by weaksauce 6y ago
I am a big fan of sour things so maybe that's why I like the taste. homemade kimchi is a lot tastier than the commercial stuff too.
- ddingus 6y agoInteresting. I will retry the k's when I have the opportunity.
- weaksauce 6y agoGoodluck! The recipe that I use is basically this: https://www.maangchi.com/recipe/tongbaechu-kimchi https://www.maangchi.com/recipe/tongbaechu-kimchi I tend to put more of the carrots, onions, and daikon in though as I like that crunch. I don't put in the harder to find ingredients and tend to ferment it a little over a week in a big vessel and then store it in smaller mason jars in the fridge. making carbon dioxide with vinegar and baking soda and then pouring it(just the invisible co2 though!!) over the ferment vessel has been flawless for my ferments. in any event controlled rot is fun... brewing your own kombucha is even easier too... basically making a sweet tea and pouring in a bottle of unflavored and still alive kombucha and it will make it on its own.