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Kimchi Part Two

By April 19, 2013News

Okay, today I opened the jar of my first fermented kimchi. It hasn’t quite been two weeks (just 10 days), but curiosity has the best of me. How is it? Not bad, not amazing. It tastes like pickled cole slaw and carrots, but the aftertaste is pretty good. At first it didn’t taste too spicy, but there is a nice hint of spice that lingers on the tongue and in the belly. Guess I should wait the full two weeks for a final analysis.

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