Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Wednesday, March 24, 2010

Two Quick Kimchi Pics

It still isn't finished fermenting yet (probably a week to go), but it is already tasting delicious. Fiery, lightly sour, a bit of smokiness from the chilis I used, and very red.

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Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
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