Well, the kimchi is fermenting in its new container.
It arrived a couple of days ago. My vegetables arrived in yesterday's supermsrket delivery, so I started the kimchi then.
The inner "plate" thing is fantastic.
The vegetables were in brine overnight. This afternoon I drained the brine (reserving it), and made a spice mix from ginger, garlic, turmeric and some korean pepper (which I'm a bit concerned about. I thought it would be koreach chili, but it looks like it might be red pepper. My body realli really doesn't like red pepper).
I tasted some of the brined vegetables, and it was already rather good. I put gloves on, and massaged the paste over the vegetables. My recipe book didn't quite say to do this, but I remember seeing Kimchi being made once, and it was definitely a hands on thing.
I put some of the brine back, put the plate on, and pushed it down as far as it would go.
Now I just have to wait for it to ferment. I'm going to leave it out of the fridge for a coupl of days, then put it in the fridge.
I'm wondering if I should habve got a bigger container, and increased the amount I make.
Maybe next time. Let's see how this goes, first.
