pink dongchimi – TIME FOR KIMCHI

Start typing and press
Enter to search

Mooli Pickle

By: saykimchi April 22, 2017June 17, 2017

Kimchi made in Brightoncrunch pickle, dongchimi, fermentation, kimchi, Korean, Korean culture, Korean food, Korean mustard leaf, mooli pickle, nature, pickle, pink dongchimi, pink mooli pickle, veganLeave a Comment

In my back garden, I have abundant Korean mustard leaves. I think they like English mild winter climate so they are good at surviving throughout the winter in my garden. In my last post, I showed you how to make ‘pink’ dongchimi using Korean mustard leaves. I made this mooli pickle with Korean mustard leaves…

Pink Dongchimi Kimchi

By: saykimchi March 1, 2017April 22, 2017

Kimchi made in BrightonBrighton, dongchimi, fermentation, fermenting, gochoojang, good bacteria, kimchi, Korean culture, Korean fermented chilli sauce, Korean fermented soybean sauce, Korean food, pink dongchimi, probioticsLeave a Comment

I am delighted to present this kimchi to you. It’s pink mooli kimchi called, ‘Dongchimi’. I am aware that I had a post of ‘Dongchimi’ before but this is slightly different in colour, ‘pink’ water base in kimchi. This kimchi is made with Korean mustard leaves. While it has been fermented over 2 weeks, it…