[2020] #kitchenlab presents Kimchi
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This page documents the making of Kimchi by Andrew Gryf Paterson within the context of the Kitchen Lab (#kitchenlab) project on 03.02.2020.
Still photo documentations are made consciously documenting the process of making the fermented Korean dish of Kimchi, to produce a visual recipe which needs only a little accompanying text. NB: process from top-botttom is in reverse, in otherwords start from bottom.
All measures are approximate.
What you see is what you get.
In this case all the ingredients (Mangoldi Chard, White Radish, ginger, garlic, white sugar) are immigrant/imported food products, with local spring water (already without chlorine) used. The Chard and Radish were fermented under the surface of saline solution (1L with 1 tablespoon of salt) for 4 days. If the saltiness is suitable, then spice and flavour mix plus a cup of porridge was mixed together and added. The resultant mixes were then compressed for 7 days further to ferment further anaerobically.
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