RE: WILD FERMENTATIONS | HOMEMADE KIMCHI - A KOREAN PROBIOTIC WONDER

[projwellnow]

To be honest, kimchi is a little too much for me. I'll stick to my homemade sauerkraut:)

Comments

[amy-goodrich]

Both are so good. Have you ever tried making your own kimchi? Mine is never too spicy but I love the addition of the spices, carrots and spring onions to the cabbage.

[projwellnow]

I probably should try making my own. Storebought was always way​​ too spicy.

[amy-goodrich]

Give it a go. If you only add one tbsp Korean chili powder it's not spicy at all. Enjoy ;)

[projwellnow]

Will do:))