©
zooglia: getting ready to start the Kimchi
©
zooglia: The spirooli made short work of the daikon
©
zooglia: spiral-cut daikon
©
zooglia: spiral-cut daikon
©
zooglia: Brining the cabbage and daikon
©
zooglia: Keeping the cabbage pressed down during brining
©
zooglia: Key ingredient - korean chili powder
©
zooglia: Fermenting the kimchi
©
zooglia: 2 days later... how you know kimchi is ready
©
zooglia: Ready to eat!
©
zooglia: Kimchi goes well with Sesame Miso Soup
©
zooglia: More kim chi!