59 minutes ago
Kimchi x 3: Water, Temple, Original
Last month offered hard lessons in multi-tasking fails x powering through a paltry produce selection. Lesson 1: Mono-tasking is underrated. Multi-tasking works when all tasks are already mastered or, if one or both are novel, they’re different enough so as not to confuse steps. Lesson 2: Fermentation can’t fix everything. When the cabbage is sad, the kimchi will be sad.
Batch 64 of my Baechu Kimchi (original) was made & jarred & is looking beautiful. Also made a second attempt at Temple Kimchi (vegan) and a first attempt at Dongchimi (aka water kimchi, also vegan and not spicy, a crisp & fresh variation for warmer months)! Hoping to hone these recipes in the next couple months, as they’re simpler and speedier to prepare.
Photos 1-2: Donchimi solid ingredients and adding the salt/sugar/water brine.
Photos 3-4: Temple Kimchi paste and mix-ins. In lieu of fish sauce and salted shrimp, kombu and shiitake mushrooms are used.
Photos 5-6: Covered and uncovered Baechu Kimchi. During fermentation, I keep kimchi tightly packed in an opaque, air-tight container, making sure to add a layer of paste and a blanket of cabbage leaves before sealing. No air and no light for best results. (Until you’re ready to eat, that is.)
#eatkimchibysaha #kimchi #baechukimchi #templekimchi #dongchimi #배추김치 #동치미