Coming back to a cold and wintery London, we decided we wanted tasty, fermented and spicy dishes – and what better than homemade kimchi?!
There are lots of recipes online (particularly from Korean bloggers, like this one) so if you want to make your own, we’d encourage you to do some research online as a starting point.
For those in London, and would prefer a more hands-on lesson, we attended an excellent lactic fermentation workshop held by The Fermentarium a couple of years ago. As a result, we have made plenty of wonderful kimchi and sauerkraut since then!
This time, we kept the recipe simple.
Continue reading “Homemade kimchi, and three good uses for it”
