Making Fermented Vegetables Just Got Easier

I typically ferment my vegetables using miso. However, I ran out and I did not have time to get some more before wanting to make more fermented cabbage. You know the problem, you really want to get this task off of your to-do list but you really do not want to have to run to the store for this single item. I personally, run into the store for a single item, and more often then not come back with a pile of crap I did not need. 
In avoidance of the grocery store today, I found one last jar of homemade kimchi in the back of the fridge. I prepared my vegetables as I normally would - cutting them into small pieces and then I dumped all the remaining liquid from the current kimchi into my blender. I added some additional seasonings and water. 

That was it! I dumped that mixture over the vegetables. Let the mixture sit for a good 30 minutes and then stuffed them into their jars, capping them with a couple outer leaves from the cabbage. In 5 days we will see how well or not so well this idea of mine, or some may call, laziness, turns out. 

 

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