Homegrown

[wayfaringwordhack]

Take a look and tell me what you see:

Need a closer look?

What do you suppose this is?

This, my friends, is the makings of kimchi, all homegrown, even the ginger there in the front that looks like a dirty stone.

Deliciousness will ensue.

Comments

[asakiyume]

Yum!! I can't wait to see a photo of your jar of kimchi, when you reach that point :-)

[pjthompson]

Bon chance! I have never had kimchee, nor ever will. I am allergic to cabbage in all its forms, fermented cabbage even more so. Alas. I do love sauerkraut.

[wayfaringwordhack]

That really sucks. Cabbage is so good, and if you love sauerkraut, I am sure you would enjoy kimchi!

[wayfaringwordhack]

It is over half-eaten and no photo! We do love it, but the cabbage variety I used (the only one I could find) is a bit tough and makes the leaves harder to chew than they should be. Maybe the second batch will be different.

[asakiyume]

My mouth's still watering, tough leaves or no!

[wayfaringwordhack]

Oh! And I wanted to say you can do "kimchi style" fermented veggies and get an idea of what it is like. Farmer Boy particularly loveskimchi carrots.

[pjthompson]

I think fondly of my mother's sauerkraut and pork ribs, unfortunately lost to me now. But there are many other fine things to eat so I'm okay! :-)

[pjthompson]

Is kimchee hot spicy? Or just fermented?

[rimturse]

lol... unimaginative me was thinking soup. :p