Kimchi, the lacto fermented vegetable & spice mix. Let's make our own version!
Originally, this ferment comes from Korea, where nappa cabbages (Chinese kool) are used. However, you can make it from all sorts of vegetables. The main star is gochugaru, or Korean (mild) chilli powder. You can find it in Asian super markets and it's not super spicy.
You can make it as simple or as challenging as you like, as long as you're getting those hands dirty and make some good ferments, it's gonna be a success.
Tip: if you want to make it extra funky, try adding fish sauce or soy sauce.
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To bring
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Mason jar(s) π«
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Knife & cutting board πͺ
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Salt π§
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Rice flour πΎ (we can share)
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Cabbage (nappa or other)
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Other vegetables, like carrots, daikon, ... π₯
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Herbs/spices (garlic, chives, chilli powder, soy sauce, ...) πΏ
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Your own recipes π
There's no fee, we only ask for a voluntary contribution for the electricity and heating π₯°π