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Mandie Lowe ha publicado una actualización
Level:
Scoolinar
It’s kimchi day at my house today! Remember that Scoolinary has a course on fermented foods, including a basic kimchi recipe. You can’t get the benefits of fermentation from canned or jarred kimchi, as the processing kills the live cultures. It’s easy to make at home, though!
Michelle Tarby, Sol Damiani y3 más3 Comentarios-
Level:
Scoolinary Team
Hi Mandie.
It’s great that you’re dedicating a day to making kimchi at home. It’s true that commercial kimchi can lose the benefits of live cultures, which is a shame considering how healthy they are. Making it at home not only preserves those benefits but also allows you to adjust the recipe to your taste. Plus, the homemade fermentation process is very satisfying. Thanks for reminding us of the importance of homemade food! Any extra tips for those of us who are new to making kimchi?
Best regards.
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Level:
Scoolinar
@Sussan ScoolinaryTeam Thanks Sussan. The process of making kimchi is very easy, but it is important to work as cleanly as possible. Since this is a raw fermented product, it is wise to clean all bowls and utensils, as well as the fermentation container, thoroughly. I wear gloves when assembling the final product, to protect myself from the hot pepper paste!
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Level:
Scoolinar
Thanks for reminding me!!! I love kimchi and fermentation is a very healthy way of conserving food.
This year, we fermented cucumber and my family loved it!
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