Monday, February 3, 2014

Having taken quite a bit of various green papaya kimchis to potlucks it seems that, like me, people enjoy best the ones I make by "dry brining" the chipped (vs. shredded) green papaya and onions etc vs. immersion in a strong brine. I toss them with the amount of salt I want to remain in the finished kimchi and let it sit 1-2 days before hand squeezing off the briny juice and adding the spices, etc....I end up with crisp crunchy kimchis that are much less salty. One I took to Tanja's seed swap yesterday was made in mid September with conventional bringing...the other I made in mid November with "dry brining" and was especially liked plain though some folks put it on various crackers.

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