2/12/2020 – This was our first kimchi made with gochugaru by fermentation. It was inspired by the recipe here. Two weeks later we tasted it at room temperature. The radish has a nice firmness and good crunch. The heat is … Continue reading
8/13/2017 – This ferment was inspired by Andrew’s Private Reserve Kimchi recipe on page 144 of our copy of Fermented Vegetables by Shockey. It turned out great.