“Shannon, don’t let anyone pick my scallions! I’ll be back next week for them!” Three weeks before moving out of the Lil’ House the frost lifted, Durham was showered with plenty of rain, and bam (!) the garden that I thought was otherwise dead, started thriving. “Crap, I’m moving, should I harvest them early? Or just let them go for the next renter?” Luckily I had a two week buffer before the next tenants moved in with plenty of time to harvest my goods. Inspired by the white kimchi that I reviewed last week from Durham’s Kokyu Na’Mean, I felt it only appropriate to try my hand, yet again, at food fermentation. I say that because seemingly I can’t ferment food goods worth shit. Liquid ferments? No problem? Kimchi, sauerkraut, slaw.. nothing.
For all my fellow fermentation freaks, here’s a really easy and somewhat quick carrot and cabbage kimchi recipe. A few months back I experimented with my first daikon radish and cabbage kimchi, the taste was OK (as long as I ate it with something else), but the smell was a bit unbearable. I’m really not sure where it all went wrong, but I ended up having to toss a couple pints. In the meantime, I’ve been feeding my kimchi desires with small batches of Trader Joe’s kimchi, but alas I couldn’t hold out any longer. I came across this recipe at the Healthy Green Kitchen, and figured with less, yet more attainable, ingredients I’d give homemade kimchi a second chance… So far so good, this batch has been fermenting on a shelf at room temperature for 4 days now. I plan on waiting just a couple more days to assure that the lactic acid bacteria are fat and happy.