Tomorrow, I’m going to start making my Kimchi. I must say I’m looking forward to the experience and can’t wait to taste it once it’s ready to eat. I eat kimchi alone and I also use it as a condiment.
Kimchi is quite healthy; it speeds your metabolism, aids in digestion, boosts the immune system, it’s a great source of probiotics and it’s amazing for those suffering from candida! I eat it plain or use it as a condiment for a variety of foods. You can’t go wrong with kimchi or many fermented foods that are available. Of course, another appeal to preparing more fermented foods is that I’m making them myself. I try to be as self-sustaining as possible.
Last evening, I was on Facebook, chatting with a FB friend “P” about fermentation. I told her I was planning on using Mason jars for my kimchi. I have plenty of them since I also use them for canning. My mom used to use her crockpot for fermenting foods. “P” mentioned that crockpot liners make excellent fermenting crocks. Wait, wait, wait… I have one of those! But, mine is used exclusively for soap making.
Since crockpots are cheap, I purchased the one you see above from Amazon. This is the type I already have for making soap. This new crockpot will arrive tomorrow.
Today, I’ll go into the garden and pick an appropriate cabbage for my kimchi. I can’t wait…
Eventually I’ll purchase some lovely fermented crocks, but for now, I’ll rely on what I have.
I’ve never made Kimchi before. I think I have only ever had the vegan version once, too! Might have to check into it more often! Thanks for the reminder!
Jennifer recently posted..Vegan Fair Food
@Jennifer, I really like kimchi,I can’t wait for this to ripen! 🙂