Thursday, August 13, 2009
I received a large bounty of cucumbers from a neighbors garden and decided that kimchi was a good way to make it last.
I started with daichon radish peeled
the base was a napa cabbage
These were salted, along with leeks and green onions.
after salting the vegetables are rinsed.
I prepared a paste of flour, water and sugar and heated it on the stove, when thick chili pepper powder, garlic and onion is added and ground further.
It is all coated in the pepper sauce and left ot ferment for a day in a cool dry place.
When done it is a bit sour, greatly pungent and very tasty.