Kimchi! Our updates.

You’re getting 3 weeks in one! I haven’t posted once a week in MONTHS. What made me think this kimchi update thing would happen on that cadence?! Pffffft. Let’s get into it.

In case you missed the making:

Week 1-ish:

Ellisa:

All my big talking bit me in the ass this week. “I’m making all this kimchi! It’s going to be amazing! Don’t call me, I’ll call you!” Instead, I made a rookie mistake. I clearly glossed over that fermentation 101 research. And in so doing, ruined the majority of what I made 😭😭😭. I put most of my kimchi into a container that wasn’t airtight and didn’t have a fermentation weight to keep the veg submerged. So, you guessed it, mold. All those little white specks - mold! Ruined my entire container.

All of this. Garbage.

Now I’m just left with this little puny jar. And after one week it tastes gross. Like spicy, fishy, I don’t even know what.

Stirred it and put the lid back on.

Jayce:

Compressed down about 15%. Flavour is coming along nicely. No more fishy after taste.

Week 2-ish:

Ellisa:

I’m still pissed at myself. I’ve just been burping my puny jar so I don’t end up with exploded kimchi in my storage room. But I haven’t tasted it. Friends off right now.

Jayce:

My favorite way to eat Kimchi, with eggs!

The color is bright and beautiful, the smell still kicks you in the teeth! The flavours have definitely blended, and there is no more fishy taste. It is spicy and delicious 😋

Week 3-ish:

Ellisa:

Now that I’ve gotten over the trauma of ruining most of my kimchi, I finally tasted my little puny jar. It tastes amazing. I feel like its ready to go in the fridge. It’s sour, spicy, crunchy GOODNESS. IT IS SO GOOD.

PK: Mmmmmm. Wow. That’s good. You know this is going to be gone in 3 days, right?

Helen: Woooo. Yea. That’s good. For me it’s too spicy, I don’t taste the flavour.

Jayce:

3 weeks in, it's looking good! There is the perfect amount of liquid, and has that trademark Kimchi smell when opened.

Eric's take - good level of spice, but has an upfront vinegar taste

Jayce’s take - I think it's almost perfect, maybe a few more days and it can go to the fridge!

Next time:

Required: airtight container or fermentation weight. Maybe both.

The recipe though - outstanding. Don’t change anything about that.

If you want a Saturday project, tackle this one. Screw trying to master fancy French pastries, or making a showy cake. You want this.

😋😋😋

-Ellisa