A few weeks ago a friend of mine had some gals over to make kimchi and fermented garlic. This is the kimchi before I squished it allowing all the natural liquids to come out.
Please excuse the poorly shot photo of the finished products. Hope the reflecting light does not blind you. After we put the ingredients in the canning jars they had to sit for 2 weeks before tasting. The outcome is a 2 thumbs up from my husband who has juts about cleaned out the kimchi already.
While we were in Kazakhstan we ate some kimchi from the local market.
Mmmm....It was so good, and the bread was so good, and the fermented milk, well that was not my favorite. We both got sick, but that's another story.
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