Napa Kimchi - Again

Ready to ferment

Previously I made two different Napa cabbage kimchis - read about it here. Now I have one jar left of Flynn’s Baechu Style and it is sooooooo sour. It will be relegated to making kimchi rice.

I do actually have another jar of kimchi that I made 2 YEARS AGO! I made it following Chun’s recipe for Mother In-Law Signature Kimchi and there is not a single speck of mold on it despite its age and the addition of homemade beef broth and icky looking shrimp. I’m not super eager to eat it (coward) though it smells divine. I do want to see how long it lasts.

Long story short: I’m making a fresh batch of Chun’s Mak Kimchi. Go to the link above for the recipe as the only difference is the use of store-bought Napa cabbage instead of homegrown Chinese cabbage.

Stay tuned for updates on its longevity.

BTW this is what those fermented shrimpies look like

Day 3

I put the kimchi in a standard refrigerator. I do not want to risk the mold catastrophe of the last attempt. Fermentation will continue albeit slowly.

Day 10

Pretty darn tasty.