23 July 2010
I tried my first recipe from the book Wild Fermentation (http://www.amazon.ca/Wild-Fermentation-Flavor-Nutrition-Lve-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&s=books&qid=1279897882&sr=8-1). It's kimchi, a Korean pickled brine-fermented vegetable dish flavoured with ginger, garlic, and hot pepper. I used bok choy, daikon radish, and carrot.
I started it last week, tasted it every day and decided it was fermented the right amount yesterday. It's pretty good. Except both Kevin and I preferred the taste last week before it was fermented.
We ate it with a hot and sour soup (don't have a recipe to reccommend because we didn't really like it) and steamed buns. I just used my usual bread dough and steamed it for 15 minutes which turned out alright but didn't have the right taste. It was pretty cool so I think I will try steamed buns again but will use a recipe for the right dough.