Making more kimchi

[The Late Night Gourmet]

I just ran out of kimchi, so of course I have to make more. I got these stunning components to my new preparation:

A monster ginger root:

…and - no - this isn’t a peach. It’s a Helios radish:

Helios is the sun god, which is how this beautiful root vegetable got its name. Note that I used metric measurements for this one versus imperial in the first one.

 

[Timenspace]

Note that I used metric measurements for this one versus imperial in the first one.

Yep, I just realised, the radish is huge...but then, it depends to what one compares it to.
Looking forward to see your new kimchi batch!

 

[badjak]

Yep, I just realised, the radish is huge...but then, it depends to what one compares it to.
Looking forward to see your new kimchi batch!

I went opposite...
Thinking that ginger wasn't all that bit
Then I realised it was in inches

 

[The Late Night Gourmet]

The finished product! The Helios radish coloring seeped into the Diakon radish, and now it’s hard to tell them apart. I decided to use a bit more sugar than usual, because I wanted to support greater fermentation. When I opened the jar, I was expecting a few bubbles, but instead the brine foamed up and overflowed. I will capture a video when I open the next one.

I’ve learned that I have to re-tighten the lids at least once a day when making kimchi. The fermentation process generates gases that try to escape. If you don’t do this, you will notice the outside of the jar is wet, with brine dribbling down the sides.

 

[medtran49]

Looks good. Have you tried water kimchi? I need to make that again.

Water kimchi

 

[The Late Night Gourmet]

Looks good. Have you tried water kimchi? I need to make that again.

Water kimchi

I haven't, but I'm interested in trying it. As you mentioned in the link, "it's also known as summer kimchi because it's lighter in taste" because water is used instead of vinegar.