Kimchi, 24 hours old

Kimchi, 24 hours old

seems to be doing well, Caitrin says it’s a bit spicy. I haven’t tasted it yet.

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Carrot and Daikon Kimchi

2013-08-09 19.22.41

Following the recipe in Real Food Fermentation (http://www.amazon.com/Real-Food-Fermentation-Preserving-Cultures/dp/1592537847/ref=sr_1_1?ie=UTF8&qid=1376239871&sr=8-1&keywords=fermentation+real+food) Though only using 2 pounds of Daikon (1/2 inch cubes) and three handfuls of baby carrots cut into small pieces (smaller than 1/2 cubes)

The above picture shows it in brine (as it sat overnight)

And using Gochujang paste with fish sauce, and some California red pepper flakes from Penzey’s.

Here’s how it looks after it’s all mashed down with the hot pepper paste:

2013-08-10 10.23.52

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