kimchi, ripening for the next week or so…
Mmm, we just made a yummy batch last week;) Not as colorful as yours, that’s beautiful!
Planning to make some toooo
That’s some wild Chi in that Kim!
A bit of pickled Pyongyang! Beautiful!
What is it!
I’m planning on starting a batch by the end of the week!
Me no likey kimchi,
Mmmmmmmm kimchi! Haven’t had it since I lived in Hawaii! A friend’s mm would make it & bury the large pots in her yard, to ferment! Miss Suyoung & that kimchi!
spicy veggies lacto-fermented in brine
Dont wait until next week start eating, fresh kim chi is delisious, and as it gets more sour you will know if ou taste it everyday which day to stop and put it the fridge. I put mine just after a day but I make a pudding in the kimchi which makes it ferment quicker.
such a beautiful blend! nice mix of shapes, sizes, and colors!