Cheese A Day is about making, well, a cheese a day, as well as slow food, art, photography, and travel.
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.
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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