Kim-chi, the Korean National “staple”, is an easy dish of fermented Napa Cabbage (which I usually add other vegetables to) that can act as a super brain buster & a mouth waker-upper!! This time I decided to make it extra hot using Indian curry powder instead of the Korean mixture. I like and use this recipe.
It is HOT!! I tasted some, but now, to keep my fingers crossed that the fermentation process will turn it milder and add some nice, subtle, aromatic zing to it.
Into the refrigerator this goes for at least 7 days!!