I’ll have to get back to blogging again after a period of stasis.
We made a bigger than expected timchi (a mild vegan kimchi) yesterday.
I went to the store and bought:
5 kilos chinese cabbage
2 kilos daikon radish
2 kilos carrot
1 kilo colorfull sweet pepper
1 head cauliflower
3 garlic
10 spanish peppers
2 handfulls ginger
Then we washed and started chopping.
Mixed everything and started stuffig jars.
Made a 3% salt water solution.
And got this to ferment.
First it’s put in a corner of the kitchen for about a week to get started, then into the food cellar for 3 more weeks.
LOOKS DELICIOUS!
Yes it is! And not so strong so you can eat alot.