Kimchi

I've never had Kimchi before, but have been reading about the health benefits of fermented foods. I decided to try it. I got the recipe from Meghan Telpher at Academy of Culinary Nutrition. It is very easy and amazingly delicious. Next time I will cut the chili powder in half because it was really spicy.

Once ready, seal the jar and store in your fridge. Will keep for 2-3 months sealed.


Just a word of warning, you can smell it while it is fermenting. I could smell it as soon as I walked into the kitchen. Not a bad smell, but definitely noticeable. 

For an delicious stir-fry using kimchi, click HERE.