I ran into some problems. My vegetables from last time keep floating to the top and I am worried about mold so I had to do some more research. I learned that they sell, or you can DIY, ceramic fermentation weights. I read this girls fun blog, Northwest Edible Life, and she gave me the ideas to make my own weights out of pie weights and a synthetic mesh bad. So that is what I did. Now, my veggies sit comfortably and safely under liquid.
My second task this week was to make Kimchi. This was a little daunting for me because my expectations are high. I spend about 6 months in South Korea teaching English and learned to love their national dish, Kimchi. For my first try, I used these ingredients below from epicurious’ recipe:
- 1 cup plus 1 tablespoon coarse sea salt or kosher salt
- 2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
- 1 bulb garlic, cloves separated and peeled
- 1 (2-inch) piece of ginger root
- 1/4 cup fish sauce or Korean salted shrimp
- 1 Asian radish, peeled and grated
- 1 bunch of green onions, cut into 1-inch lengths
- 1/2 cup Korean chili powder
- 1 teaspoon sugar (optional)
- Sesame oil (optional)
- Sesame seeds (optional)
I’ll keep you posted!