PostsI’m still on my Korean kick so I made this recipe tonight: spicy fish cakes. I guess these are technically a side dish, but I just ate a good portion with some rice for dinner while I was making approximately 85 tonnes of kimchi.
Not bad, but I am exhausted. (See bit about excessive amounts of kimchi.)
Previous dinners from Lori
- Dakkangjung - January 21st, 2010
- Part of What I HFDT - January 18th, 2010
- Kimchi Jjigae - January 1st, 2010
- A lazy dinner - December 30th, 2009
- Seafood Porridge - December 18th, 2009
Oooh bite sized … interesting… 85 tonnes of kimchi????
It ended up being 5 large containers (three different types of kimchi–radish, cabbage, cucumber) and one smaller container (misc leftover veggies). Luckily I do have a friend or two I can give some of this to…
I see a lot of Korean dinners in your future!
where are you burying it?
In my fridge
You can fake the buried fermentation trick by leaving the kimchi out at room temp for 12-36 hours and then store in the fridge. It tastes like genuine kimchi in a couple of days, though I’ll eat it “fresh.”