Spring onion kimchi
I made ‘spring onion kimchi’ yesterday and left it on my kitchen table for one night for good fermentation.
This morning when I came to the kitchen, I could smell a hint of ‘lovely’ kimchi smell.
I can say it is lovely smell because I like kimchi.
But if you are not so familiar with kimchi yet, you might think what that smell is that!
When you make kimchi, prepare a nice, airtight container as possible.
Or your kimchi smell dominate your fridge!
It’s been quite hot so it is already ready to eat.
But if you keep this kimchi in a fridge, you can enjoy further fermented taste with spring onion’s special flavour.
This is a picture of my ‘spring onion kimchi’ ,called ‘pa-kimchi’ in Korean.
When you eat this kimchi with a bowl of just cooked rice, ummmm…..yummy.