Thanks. Its adapted from the traditional Korean recipe for white kimchee. I'll probably do a post on that the next time so I can take photos of making it. I freestyle almost everything so it'll be nice to document the process. I put in this batch bok choi, collard greens, kale, Napa cabbage, onions, celery, yellow and orange carrots, yellow and red bell peppers. I also have been making my own vinegar for cleaning and eating.
Unfortunately I cannot handle hot spicy foods anymore. I'm mildly allergic.
That explains the white kimchee :) Sounds delicious! I tried to make fermentations by recipes, but then found out my results are better when I freestyle too. haha go figure.
Thanks. Its adapted from the traditional Korean recipe for white kimchee. I'll probably do a post on that the next time so I can take photos of making it. I freestyle almost everything so it'll be nice to document the process. I put in this batch bok choi, collard greens, kale, Napa cabbage, onions, celery, yellow and orange carrots, yellow and red bell peppers. I also have been making my own vinegar for cleaning and eating.
Unfortunately I cannot handle hot spicy foods anymore. I'm mildly allergic.
That explains the white kimchee :) Sounds delicious! I tried to make fermentations by recipes, but then found out my results are better when I freestyle too. haha go figure.