Five years ago I went to a kimchi making class at The Brooklyn Kitchen.
I learned a lot, and was able to take home some of the key ingredients so I could continue the adventure.
I recently rediscovered a jar of 5 year old kimchi in my fridge.
I plan to open it in the next few weeks.
Tuesday, 9 June 2015
Today, we've started brewing our first batch of Egyptian honey wine. Much easier than manipulating wheat in several different ways for Egyptian beer (germinating then roasting grains; baking and crumbling loaves of partially cooked bread) this recipe starts with 750ml of Honey added to 3 liters of water and stirred well. Next step, remembering to 'stir as often as you think of it', per Sandor Katz' recommendation, for the next 3 - 4 days. Now I have to go stir again.