07 Jun '11, 6pm

Viva la funk! Here's a #recipe for three different kinds of kimchi: #fermentation

Viva la funk! Here's a #recipe for three different kinds of kimchi: #fermentation

Water kimchi is a soupier version in which both the vegetables and their broth get fermented deliciously. If you like the taste of pickles, this is a good one to try. Start with a few leaves of napa cabbage, washed and chopped like salad lettuce. A small daikon radish, washed and peeled, should be cut lengthwise into quarters and then sliced. Other optional ingredients include sliced pear, apple, or pickling cucumber. For additional twists, you can add sliced jujubes (the shriveled red dates found in Asian markets) or a few sprigs of parsley or watercress. The remainder of the ingredients and directions are the same as for the recipes above, except that once you mix things together, you will cover the kimchi with nonchlorinated water plus enough extra salt to suit your taste buds. Put this mixture in a loosely covered jar or other container, and allow it to ferment for abo...

Full article: http://www.chelseagreen.com/content/how-to-make-3-kinds-o...

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