I've said before that I am a friend of fermentation. Two Sundays ago, I decided to have a Kimchi-astic day. Alex Lewin was having a demonstration in Rosindale, and then roomie and I decided to hit up "Korea Garden" on Harvard Ave and sample their kim-chi.
I love Alex's workshops, and his hot pepper chef pants. Like Sauerkraut, Kimchi is deceptively simple. To make the spicy fermented cabbage Korean mainstay, all you have to do is
and let sit.
here-I am but a young pupil and not ready to go head-to-head with the masters.
Oh and are you getting pumped for the breakfast challenge??? Next week is guaranteed to be fun! i hope you submit at least 1 recipe!