Thursday, August 29, 2013

I love how veggies brined overnight for kimchi already smell much like kimchi! I just packed 1.5 quarts of sweet potato leaf/green papaya/Mojito mint kimchi, flavored with a mix of garlic, hot peppers, panang curry paste, fish powder, honey, roasted sesame oil. Smells wonderful already! I'll eat the half quart in a week or two, age the full quart till year's end at least. I guess it is a legacy of my 15 years in Denver, but the approach of autumn always gets me in the mood to put up and preserve food. This is my second batch of kimchi in a few days, many more of many differing types and flavors planned.

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