It’s cold and snowy. Not a mushroom in sight. So I am again concocting in my kitchen. Making “rotted food,” as I call it. This time it is kimchee. I’ve found recipes on the internet and I alter them as I experiment. I am not quite ready to publish my own recipe yet. One thing I do is let the cabbage rot, I mean ferment, for 5 days. Like sauerkraut. Then I add the peppers, garlic, leeks, etc. I added spent beets from my kvass to one batch. Worked out pretty good, even though beets don’t taste very Korean to me.
Eatmore T.
http://eatmoretoadstools.com