kimchi recipe – TIME FOR KIMCHI

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6 months old kimchi

By: saykimchi August 6, 2016September 7, 2016

Kimchi made in BrightonBrighton, Brighton Kimchi, fermentation, fermented Kimchi, fermenting, how to make kimchi, Kimchi made in Brighton, kimchi recipe, kimchi workshop, Korean food, Korean Kimchi, Korean traditional fermenting method, probiotics, sour kimchiLeave a Comment

This is a bowl of 6 months old kimchi kept in an air tight container in my utility room. I made this lot of kimchi early Feb this year and left the kimchi in the air tight container outside the fridge. I wanted to experiment with how long my kimchi could survive(?) in room temperature…

how to make ‘cool’ cabbage kimchi

I am going to show you one of my kimchi recipes. I must say that it is not a very traditional recipe but it works deliciously! In this recipe, there is an unusual ingredient which is a ‘tomato’. If you add a tomato into kimchi seasoning mixture, it makes kimchi colour rather nice, soft red…