Good Culinary Intentions

Have people here had much success with their culinary ‘good intentions’? I have been meaning to try to make Kimchi. Very good for you apparently… But now I have had an enormous cabbage taking up quite a bit of space in the fridge for a while. :laughing: Anyone had any success making this?

I was going to try a few years back (because I really enjoyed it when in Korea) and found more recipes on t’internet than I could shake a stick at.
So, would the one I made be like any I had already enjoyed? Probably not.
So, I’ve never bothered (though I did buy some at an Asian shop once).

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I’ve made basic pickled cabbage a couple of times and tried kombucha and kefir. Finished up throwing the lot away. Life’s too short! I now buy raw sauerkraut from the bio shop when I remember (most of that gets thrown away as well - no doubt terribly good for the digestions of the rats in our compost heap). So no - no success. I think the challenge is knowing when it’s just going mouldy and when it’s really meant to be like that. :smiley:

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Haha I reckon there may be some healthy rats around our compost heap soon!

Thank you!! :blue_heart:

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You can freeze left over sauerkraut. It tastes just as sauer when defrosted.