We finally got a nice big batch of kimchi done today.   

It’s made as a sauerkraut but with shredded and stamped savoy cabbage along with the traditional Korean ingredients and salt (1.5%). To the left is juice that was left over. It will ferment as with the rest. 

The jar in green is an experiment. The ingredients are coarsley chopped and then covered with brine (3%) as for making cucumber pickles. 

After fermenting about five weeks we’ll be all set for the autumn markets. 

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