Well, when you come by, you're welcome to taste the selection of ferments I currently have available, which is sauerkraut and kimchi.
The nice thing about using real Korean chili powder is that it's fairly mild, so I can use less to make it less hot while still getting flavor from it. Before I got the Korean stuff, the "hot" was more overwhelming.
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Date: 2011-07-06 09:11 pm (UTC)The nice thing about using real Korean chili powder is that it's fairly mild, so I can use less to make it less hot while still getting flavor from it. Before I got the Korean stuff, the "hot" was more overwhelming.