Experimenting with Kimchi

I'm addicted to this stuff, but I only purchase it as a "present" to myself because I eat an entire jar in one sitting - so the price adds up!

I was craving some spicy fermented cabbage and decided to just experiment with the ingredients that I already had at home.

I had the cabbage. I had some ginger. I had some spicy peppers. I had some red pepper powder. Garlic is always kept in bulk at my place. I had some leftover lemon grass and Kombu seaweed from last week's soup recipe.

Now, for a starter.... what did I already have on hand that I could quickly put together a kimchi?! Ah - I still had some brown miso!

Without any measurements I went for it. I put the cabbage and ginger through the food processor and then blended filtered water and a large overflowing tablespoon of the miso.

I mixed everything together - packed it tightly within the jar and let it set for 5 days.

I was holding myself back from opening it any too early - but I was anxious.

While I learned that I would like to add some additional vegetables, less water and more spice - for my first go at it - I LOVED this kimchi and it was much much cheaper to make on my own!


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