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Mandie Lowe posted an update
Level:
Scoolinar
My cabbage kimchi has been prepared and placed inside a special kimchi fermentation container. It won’t start fermenting for a while, so now I just have to wait. You can eat it “fresh”, but you won’t benefit from the live cultures created through fermentation.
Cary B, Michelle Tarby and 3 others3 Comments-
Level:
Scoolinary Team
Hi Mandie.
I like that the kimchi is prepared in a traditional way. I love how each cabbage leaf has been carefully coated with the spice mixture. You can really see the attention to detail in each step of the process. It’s interesting that you mentioned the importance of fermentation to reap the benefits of live cultures. I’m sure that after some time fermenting, the kimchi will be even more delicious and full of probiotics.
Using a special container for fermentation is a great idea to ensure that the kimchi is kept in the right environment. However, I imagine that it’s the flavor after fermentation that truly makes kimchi unique.
Thank you for sharing your progress and tips with the community.
Best regards.
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Level:
Scoolinar
@Sussan ScoolinaryTeam You are right about the flavour being the most important part of kimchi! The type of pepper powder you use will make the biggest difference in the taste. We will taste this kimchi after three weeks to see how it has developed. It will get more sour the longer it ferments. This batch can be kept in the fridge for up to six months!
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Level:
Scoolinary Team
It’s so rewarding witnessing the processes magic involves and I’m sure the moment of finally tasting it. There’es joy, surprise and wonder, right?
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