Kimchi

Monday, May 26, 2014 at 3:00PM
Kate in Fermentation, Food Preservation, Healthy Living, Pickling, Preserved Foods: Savory, Preserving, Spring, Vegetables, Winter

Photography by Jo Ann Santangelo

For many areas of the country, the cabbage is in! Learn to make your own kimchi in the 2014 Wellness issue of Edible Austin. Fermented foods are full of all sorts of digestive and probiotic benefits, and don’t take longer than 4 or 5 days to ferment. You’ll find my basic kimchi recipe and a recipe for Japanese-style kimchi called kimuchi. Happy fermenting!

Article originally appeared on Get hip to your home, kitchen and garden with Kate Payne (http://hipgirls.squarespace.com/).