· James Torr · Personal  · 1 min read

Another round of kimchi this morning. Sweetheart, Savoy and Napa cabbages in the mix with some pepper, onions, carrots and garlic. Fish sauce, rice porridge, gochugaru pepper flakes to season, add creaminess and spice respectively. Just scaled up Maangchi's ratios for the porridge and chilli flakes and went with 2% by weight of the total for the salt. This will likely be pushed up to around 2.3% due to the fish sauce, which is an acceptable amount for a ferment.

Another round of kimchi this morning.

Another round of kimchi this morning. Sweetheart, Savoy and Napa cabbages in the mix with some pepper, onions, carrots and garlic. Fish sauce, rice porridge, gochugaru pepper flakes to season, add creaminess and spice respectively. Just scaled up Maangchi’s ratios for the porridge and chilli flakes and went with 2% by weight of the total for the salt. This will likely be pushed up to around 2.3% due to the fish sauce, which is an acceptable amount for a ferment.

This will be on the counter in a ceramic jug for a week or so, then into the fridge until I finish it!

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