November got off to a spicy start here on Gael Glen Farm with the preparation of 5 lbs of kimchi. We started off this morning by harvesting all of the Chinese cabbage in our garden. I grew these fall cabbages specifically for this purpose, so I am happy to have a bountiful crop.
After a good wash, we brined the roughly chopped cabbage for a few hours.
After 4 rinses, we added scallions, matchsticked daikon radish (also dug up from our garden) and the spicy paste mixture.
We gave everything a good massage and voila!
We are ready for fermentation to begin! Once it is ready, this should keep us stocked in kimchi for the foreseeable future. This is wonderful as kimchi pairs extremely well with pork which we just happen to have an abundance of. Serendipity? I think not. More like good garden planning.
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