Thursday, November 19, 2009

Your morning moment of kimchi

Because of the lighting it's a little hard to tell, but if you compare yesterday to today, you can see that the liquid has at least doubled, and probably tripled, in 24 hours. Fun! Much like sauerkraut, the vegetables used in kimchi have enough inherent moisture to generate their own pickling liquid with just dry salt.

Does it look under seasoned? I hope it's not under seasoned. Well, we'll see, I guess. Only 156 hours to go!

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