So ripe, So good

This is my winter kimchi four months after. It was made with fresh oysters which gave it a wonderful aroma !
As you can see in the picture, the leaves are wrinkled, it’s well fermented even if it’s « only » 4 months old and I love it this way,
Still firm and crispy but also soft, juicy and really sour !
This one is maybe the best kimchi I ever made since I discovered Maangchi’s recipes.

The recipe for tongbaechu kimchi is here!

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