This evening the kitchen filled with the incredible aroma of grated ginger, daikon radish, nappa cabbage, carrot, and garlic. Yep, it was kimchi makin’ time.
I use the recipe from my Nourishing Traditions cookbook, and although it is not as hot as real Korean kimchi, the flavor is delightful. Once a jar is opened in our home, it is usually devoured by the end of the day.
My food processor grated and shredded all the lovely veggies so quickly. The only seasonings added are sea salt and crushed red pepper.
Fresh whey is added to promote fermentation.
Then the whole mess gets pounded for about five minutes. The aromas that are released in this process are euphoric.
Then into wide mouth jars it goes for at least a month of fermenting. And the wait begins.
While I was at it, six jars of fermented cucumbers also were put together. They are so quick and easy to do, and I prefer their funky, fizzy taste to the traditionally pickled cucumber.
The house is quiet tonight. My husband is away shooting “Most Terrifying Places” for the Travel Channel, and my children are off enjoying a party. Although tempted, rather than put away that folded laundry, I choose to work in my art journal for the rest of the evening…and dream of kimchi.