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This is Chinese style pickled vegetables. I called it kimchi but technically kimchi is from Korea and is a little different. Anyhoo, this tastes good, and as you eat down the vegies you can keep adding more, just keep the water topped up, normal water will do. You can do this for several months before starting over. No refrigeration required! Wowzers!
coffeesp00ns · 3307 days ago · link ·
I'm anxiously awaiting the weekend, when I can open my pickles - Hot Pickled Carrots!!!
Drylandfish · 3306 days ago · link ·
We've experimented a lot with various ferments. Usually chop up kimchee and kraut somewhat finer than this. Have not found the bag over the water-lock necessary. Nor the brine quite that concentrated. Probably a matter of taste.
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