1. I’d LOVE to make kimchi myself… do you have a tutorial/recipe?

    I’d also be interested in making Kefir, but I just can’t get my head around leaving milk sit out, etc, etc…. I’m afraid I’d mess it up, and get sick!


    • Don’t think I am crazy if you saw the kombucha comment reply (that I just deleted!)! I read your comment right after I woke up from a nap and thought you said kombucha, not kimchi, so I went into a big explanation about making kombucha, whoops! I was clearly not awake yet!

      This post has the kimchi step by step

      Note: I now pack the kimchi into a wide-mouth mason jar and screw on the lid. After two days I on the shelf (room temp) I move the jar to the fridge and eat over about two weeks.

      Write me if you have more questions!

      • No problem. 🙂 I DID see the Kombucha reply… I figured it was just a case of too may “K” words… kombucha, kimchi, kefir…

        It was interesting to read how make it, and how to “start” it, etc. I had no idea how to start something like that. I’m not likely to make that myself (yet, anyways), as I have never even tried any. I picked up a bottle at my local health-food store one day, and it started spewing all over me! I’m assuming that it was bad, to have attacked poor, unsuspecting me, like that. But still. My hands were sticky and smelled like vinegar. I never went back for it after that. Maybe someday.

        The kimchi on the other hand, looks and sounds divine! I’m planning on putting it together this weekend. Do you use a half-gallon mason jar or a quart sized jar? I have both. Thanks SO much for the info. 🙂


        • Yep, too many K’s, too many windows!
          I use a quart size and you want to make sure to leave at least an inch between the mix and the lid. Flavorwise, it gets a little too intensely fermented for me after about two weeks in the fridge so a quart is enough at one time.
          Yeah, kombucha is weird, I admit it! If the store bought ones get shaken up at all than they spew like crazy.

  2. I live in the land of kimchi and I love it!
    It flows like water here!
    Any restaurant that you go to with serve you endless bowls, it rocks!
    I still have to attempt making my own though.

  3. Oooh I keep wanting to try making kombocha but for some reason am scared… This looks less scary to me – do you know any place online where I could buy the grains? I would gladly give it a try

    • http://www.culturesforhealth.com is the best online supplier. It might seem a little spendy but remember, if you take care of the grains they not only last forever but they multiply!
      If my grains do well and start multiplying than I may dehydrate some and give them away on the blog so keep your eyes out!
      I’ll let you know over the weekend how my grape batch turned out!

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