Charles, I just finished my second batch ( 1 gallon each) of kimchi, which has been great and very addictive. In reading through the wild fermentation book again, I noticed another kimchi recipe, similar to the regular, but without the cabbage and lots of root vegetables, including sunchokes. I am making a batch of the root kimchi this week. If you are interested in the recipe, I can post it for you.
charles johnson "carbonout" wrote:is kimchi like craut?
Yes, often with a much stronger & more complex flavor.
Some aspects of sauerkraut, salsa, and Worcestershire. That is, the underlying fermented cabbage flavor can have a lot of vegetable, spice, and fermented fish aspects layered over it.
"the qualities of these bacteria, like the heat of the sun, electricity, or the qualities of metals, are part of the storehouse of knowledge of all men. They are manifestations of the laws of nature, free to all men and reserved exclusively to none." SCOTUS, Funk Bros. Seed Co. v. Kale Inoculant Co.
Cob is sand, clay and sometimes straw. This tiny ad is made of cob: