Green Kimchi

Daikon radish, leafy Nappa cabbage, salt, puréed garlic, ginger, green apples, lime juice and ferment for about 21 days then refrigerate. We put a mashed potato and lots of kombu in this one. After a few days we tasted and stirred in some crushed lime leaves (kaffir), Szechuan peppercorns and some Himalayan salt.  #wildfermentation #chefkenfornataro #bostonpotter #contrabandferments #justfoodnyc #sandorkatz #rootandrise #kimchi #lactofermentation #microbiology#foodmicrobiology #fermentationonwheels #sandiegofermentersclub #austinferments #portlandfermentationfestival #brooklynbreadnerd #sourdough #matcha #culturesgroup #chefkenfornataro #greentea #milkkefir #rawmilk #foodmicrobiology #chefs #koji #fermented #fermentation#microbiology #austinferments #newyork #wildyeast

IMG_3999

IMG_4003

IMG_4005

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s