That's the first batch of homemade kimchi hatched. I have now one half-litre pot of the good stuff in the fridge and I just weighed & bagged eleven 150gr bags for the freezer.

Still on the go:
- a hot sauce (which will have to keep at the fermenting business for another few weeks &
- preserved lemons, which should be ready to eat in about ten days.

The kimchi and hot sauce recipe come from #JamesRead 's rather wonderful book 'Cabbages & Kimchi: http://jamesreadwriter.com

#Kimchi
#HotSauce