Posted on 2012/02/04 10:00:31 (February 2012).
[Monday 30th January 2012]
The kimchi I'd started making on Saturday night had been fermenting for two days by this evening, so I was determined that we should build dinner around that, and the obvious choice was of course one of our favourites - kimchi nabe.
I think the final verdict on my kimchi was that I didn't use enough salt in the initial part of the process where you soak it in salty water (which I've alternatively heard you should just cover the leaves in salt without water), and actually I could have been braver with the chilli and gotten away with it. Still, the texture was definitely there, which I was rather impressed by - having tasted it periodically throughout that two day period it was kind of fascinating (to me at least) to see the change.
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