Kimchi

[tom_nieto]

My current fermenting is more like sauerkraut than kimchi. Going to increase the gochuchang chilli in subsequent batches. Fermented garlic is the business! Red cabbage, carrot, chilli and garlic in a large kilner jar in a 2% brine.

 

[mattyfez]

My current fermenting is more like sauerkraut than kimchi. Going to increase the gochuchang chilli in subsequent batches. Fermented garlic is the business! Red cabbage, carrot, chilli and garlic in a large kilner jar in a 2% brine.

This stuff is pretty banging as a general purpose chilli oil, although its more like a rough paste, would reccomend.

 

[mrgubby]

I used to work for a Korean company with regular trips to Korea ( on Korean Air)

They have it with EVERY meal, even on thd plane.

I can't stand the taste/smell of the stuff

And I still get flashbacks

 

[tom_nieto]

This stuff is pretty banging as a general purpose chilli oil, although its more like a rough paste, would reccomend.

Always got a jar of that on the go! Never thought of putting it into the ferment though... could be delicious! I actually prefer the Logan Mama peanut chilli oil, but don't always have that in.