a classic!!

the veg recipe was the "easy" one but since i had already hunted down the glutinous rice flour wanted to do the more traditional version first, but just vegetarian...

ooo interesting w the nori! i followed a recipe from a fermentation book i got from the library and although they had a veg one it said subbing soy and/or miso for fish sauce was recommended so i did a tablespoon of each instead of 2 tablespoons fish sauce...taking notes on everything so i kno later

my main takeaway from this is premade kimchi is not actually that expensive for what you're getting! it's a steal actually. other reasons to make it yourself obvi but this was a good lesson

anyway, 2026 resolution was "fermentation journey" so this will hopefully not be the last you hear from me

like im sure there's some in there but without the weight it's not coming to the top...

packed them as best i could and maybe thinking i'll only ferment one for a day and then move into fridge and have it ferment more slowly there, and then let the other go for 2+ days? recipe calls for 2-10 days according to taste

also had too much for one jar (two inches of headspace???) so split between two and now they have a loooot of headspace. one is a wide mouth jar so i could fit a small jam jar inside to weigh it down, so less worried about brine there, but the other is narrow so no weight

cough cough
www.nytimes.com/interactive/...

jesus christ