Left: Vegetables for Kimchi; Right: Adding Fish Sauce to Kimchi
We made this kimchi in our fermentation pot (history) using the guidance from the Sandor Katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. In his book Katz writes “Kimchi is a spicy Korean pickle, made in a impressive variety of styles. It is prepared by fermenting Chinese cabbage, radishes, or turnips, scallions, other vegetables, and often seafood, with ginger, red hot chili pepper, garlic, and often fish sauce.” We did not use fish in this batch. We did use fish sauce as shown in one of the photos where drops of it are seen falling into a glass container of kimchi.
We ran out of space in our ceramic fermentation pot, so we pressed a few glass containers into use that let the color of the pickle be appreciated.Left: Packing Kimchi Mix into Fermentation Crock; Right: Close Up of Vegetables for Kimchi Mix