- Messages
- 8,475
- Location
- Yorktown, Virginia
Being in the military exposes you to many different cultures and we tried to sample the cuisine where ever we landed. We were not shy about adopting the good eats we found. Korean Kinchi is one of those great foods. It has probiotic properties similar to yogurt and I eat it almost daily as a side dish sprinkled with toasted sesame seeds. This time of year the Napa cabbage and Korean radishes are plentiful at local markets and relatively cheap so it's easy to keep a good supply of kimchi in the garage fridge. For those interested in exploring something new, this recipe shows an easy way to get started and is my favorite. I do omit the squid because it's fairly hard to find fresh in this area.
https://www.youtube.com/watch?v=0sX_wDCbeuU
If you enjoy the results, consider investing in one of the specialized containers for fermenting kimchi (or sauerkraut). I bought this one and like it because it has an inner floating seal that locks in the smell and keeps the contents submerged.
https://www.amazon.com/Crazy-Korean-Cooking-Sauerkraut-Fermentation/dp/B00M40AOAK?th=1
https://www.youtube.com/watch?v=0sX_wDCbeuU
If you enjoy the results, consider investing in one of the specialized containers for fermenting kimchi (or sauerkraut). I bought this one and like it because it has an inner floating seal that locks in the smell and keeps the contents submerged.
https://www.amazon.com/Crazy-Korean-Cooking-Sauerkraut-Fermentation/dp/B00M40AOAK?th=1