It's time to make (and ferment) some kimchi

Kimchi Recipe I love:
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[@letssummondinner]

This looks great! I make a rice flour porridge and mix the blended ingredients into it. That makes it thicker and it sticks to the greens better. If you want to add a little extra umami try using some fermented shrimp or a splash of good fish sauce in the paste. Gives it that extra yum :)

[@MaryinWilm]

This looks great! You will want to make another batch when your cucumber crop really comes in! Use spears instead of greens and it’s amazing ❤

[@TheHappyHomestead]

That's a great idea!!! thank you! :)

[@mistycherie]

Thanks Amanda for the walkthrough of making kimchi! I'm a hot pepper/spice wimp, hahaha. I do want to try making some someday though, and will just start out with small increments of the hot stuff and see how it goes.

[@madmecyr]

Too funny! Thank you for this step by step. I bought that Korean pepper last year but haven't really made the 'right' kimchi yet. My son adores the stuff (store bought) so I want to make him some. Hopefully this year I'll find the right greens. I did grow pok choi last year and let it moulder in the garden too long :(

[@stephencameron1709]

It looks so beautiful in the jar! Val C

[@TheDesiraeEdwards]

I use go to gochugaru in almost all of my cooking. Adds a little spice (or A LOT, depending on how much you use) and great pepper flavor. How long does one quart of kimchi last your family? I want to start making it. And also kombucha, if you make your own and have a video.

[@TheHappyHomestead]

Since my husband and I are the only ones that eat kimchi, these 2 quarts may last 6 months. 2 isn't enough for the year. And I will be doing a kombucha video soon...we've been brewing kombucha at home for over 8 years. You'll be amazed at how easy and inexpensive it actually is!

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