@Wahinewanders Okay Brandy! I have been wondering where the kimchi has been hiding considering all the Korean food you have posted previously. I’m certain it’s awesome! I haven’t done asparagus pickles before, that looks good too.
I have been enjoying the pleasant little fart sounds coming from my crock from a batch of sauerkraut I started Friday night, about every two minutes . I put coriander and caraway seeds this time. I like to use fennel seed but I was out and settled on the caraway.
I have only made kimchi once but it came out phenomenally delicious IMHO…do you add fish sauce or shrimp paste to yours? I used fish sauce since I didn’t have fermented shrimp paste. I’m really curious to try fermented squid kimchi, Ojingeojeot.