Comments on: How To Make Kimchi (Spicy Fermented Veggies)

By: Going Fermental | Clare Kauter

Going Fermental | Clare Kauter — Fri, 26 Jun 2015 01:33:04 +0000

[...] you want to make something a little spicier, you can try making your own kimchi. (I would suggest that you use red cabbage for this as well, because it just looks so damn pretty. [...]

By: Sayward Rebhal

Sayward Rebhal — Mon, 10 Mar 2014 20:33:00 +0000

Yay, love to hear this! You’re Welcome!

By: Christy Soulshine

Christy Soulshine — Tue, 25 Feb 2014 02:36:00 +0000

I never ever comment on your blog. Today. I am. I’ve read your blog for years now. I’ve followed along watching your life with all the other people who comment so much. I made kimchi from this recipe… and o.m.g. it is SO GOOD. I can’t even explain how much better my salad was just now. Mine is better than anyone else’s too because I got to control everything. Thanks Sayward. :)

By: Sayward Rebhal

Sayward Rebhal — Mon, 24 Jun 2013 22:35:00 +0000

Mmm I love that! Fermentation magic . . . <3

By: The Blushing Chef

The Blushing Chef — Mon, 24 Jun 2013 05:08:00 +0000

I just made some yesterday and already this morning, it’s beginning to taste mighty fine. :-)

By: VVP Edition: Mini Jackfruit and Kimchi BLT Slider Bites | Vedged Out

VVP Edition: Mini Jackfruit and Kimchi BLT Slider Bites | Vedged Out — Sat, 11 May 2013 04:00:38 +0000

[...] the following: Mini Caraway, Onion and Rye Pretzel Rolls (recipe follows), Kimchi, store bought or homemade, Peppered Maple Jackfruit Bacon (recipe follows), sliced tiny grape and or sun sugar tomatoes, and [...]

By: Alanna

Alanna — Mon, 15 Apr 2013 16:07:00 +0000

I’m heading to the store! Can’t wait to try this.

By: Sonja

Sonja — Sun, 14 Apr 2013 18:18:00 +0000

I totally wanna try this! But I’m not sure if I should keep the small plate or jar which weighs the veggies down in the glas jar when I cover it. Any advise? Thanks so much!

By: Sayward Rebhal

Sayward Rebhal — Fri, 12 Apr 2013 02:49:00 +0000

Mmm sounds great, do you know what it’s called?

By: Sprout

Sprout — Mon, 08 Apr 2013 03:09:00 +0000

Traditional kimchi is made with a specific kind of coarse-ground chili powder that’s a bit sweeter and smokier than the usual kind. It’s also relatively less spicy, so you can add A LOT to get that bright red color. I encourage you/readers to try it out- it made my kimchi a whole lot better.