I declared that the Kimchi had fermented and was ready to eat! That means a celebration with Korean BBQ. I put the grill basket directly onto the charcoal to generate maximum heat.
The side dishes were:
- Saam sauce
- Garlicky bean sprouts
- Kimchi
- Hakurei radishes in sweet soy sauce
- Spicy cucumbers
- Pea pod sauté
ReLocavore: Redefining "local" 
July 10, 2016 at 1:44 pm
Is this the kimchi you made previously? How long does it have to cure? I love kimchi but can’t seem to find it around here.
July 10, 2016 at 3:23 pm
I started this kimchi about 3 weeks ago. There are two things that are essential to find to make kimchi–the Korean chili pepper powder and a kimchi box. The chili pepper powder is like paprika with a little heat. The Korean kimchi boxes have these great inset lids that let you smash the air all out of the kimchi. https://www.amazon.com/jen-Kimchi-Container-Probiotic-Fermentation/dp/B00SWBJJQ0#immersive-view_1468164129583 I tried to make kimchi without the special box and it worked so-so. It’s come out great every time I have used the box.