Tongbaechu kimchi with oysters

I made one step foreward in kimchi making and its complexity :)
This time, for practical reasons, i could make only a small batch so I decided to try something I never tried before because of cultural reasons…
Just as eating frog legs often appears disgusting in England, or raw milk often appears unsafe in America, or insects in Europe, or … so many examples through the world an countries … eating fermented sea food is something I’m culturally not used to. We eat it very fresh or cooked.
I’d use seaujot and fish sauce in kimchi (and it really makes a difference, very good) but using raw sea food was difficult for me.
I’m so glad I dared to try ! There are oysters in this last batch of kimchi and it’s absolutly fabulous !
The picture was taken when I tried it on the 4th day (2 days at room temperature + 2 days in the fridge) and it was stunning ! Fizzy ! It was fizzy ! My tongue and palatate were at a party ;)
Two weeks after it’s not fizzy anymore but still refreshing like a sea breeze and it gains this round and rich flavor I love so much.

The recipe for tongbaechu-kimchi is here!

One Comment:

  1. Nayko france joined 10/18 & has 34 comments

    Breaking news about this kimchi: it’s now 1 month that it’s fermenting in the fridge and it seems to go much more faster than a kimchi without oysters.
    It became fizzy again! It’s so surprising and unusual for me!
    The smell also is stronger, it can be compared to a strong (stinky) cheese, delicious :)
    This small batch is nearly over and now that it’s very well fermented, it’s time to make kimchi-jjim!
    My mouth is watering just thinking about it…

Leave a Reply

You must create a profile and be logged in to post a comment.