Project Kimchi is underway…!! I should have shredded my bell pepper and carrots a bit smaller, and i screwed up a little that i used the asian pear shredded for stuffing the leaves instead of blended to flavor the brine… (oops!) but it wasn’t an overly sweet one so hopefully it doesn’t make the kimchi taste sweet. Now it’s stuffed and in my giant bowl with a plate and some cans ontop to keep it submerged, loosely covered with a clean dish towel and ontop of my fridge for a few days. I’ll taste it Thursday and see if it’s funky enough. Photo is just half of the cabbage, i used one that was just over three pounds, this was after it had been salted. I’ll update once it’s ready to eat!
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