7 (Tue) June 2016
with RK, HRS, and K staff
Same recipe as Batch 2, applied to yet another different vegetable. Hoping that the natural sweetness of the white cabbage would align well with the sweetness of the pickling paste. Alas, I had used way too much salt in the initial salting. To compensate, I added vinegar and sugar, resulting in a nicely tangy pickled cabbage, with a trace of spiciness. Not kimchi in the traditional sense, but good in its own right.
- Batch 1 / Part 1 (7.117 Geotjeoli) / 2.25
- Batch 1 / Part 2 (7.118 Ggagdugi) / 2.25
- Batch 2 / Part 1 (7.135 Geotjeoli — Chunky Parts Only) / 2.5
- Batch 2 / Part 2 (7.143 Buchu Kimchi) / 3.0
Dinner with K staff, both a farewell for JSY and a welcome for YLP.
At Golden Fortune, over eight months since our previous visit (see most recently 6.261 Chopped & Steamed Garoupa…).
The kimchi tang — very likely the first ever home-cooked dish brought to one of these occasions — made for an excellent side dish, enjoyed by all, even the boss!