Kimchi

Been trying to make Kimchi. Cut up vegetables and added salt. Put in a container, which has been sitting in my refrigerator for two weeks. Still not Kimchi.

Read the article linked in the title of this post and followed the links to Why Kimchi Is So Healthy and the Importance of Fermintation. Am suspecting my vegetables and salt need to ferment.

Filled a plastic bag with water and put it on the top of the aspiring kimchi. Put the lid on the container and stuck it back in the refrigerator. The point of the bag is to deprive the vegetable mixture of air and thereby oxygen, which is how to make it ferment, according to the article.

Will give it another week and see.