I'm eating "low carb" at the moment so since I can't make sourdough bread I thought I would try to expand my fermentation repertoire a little. This is my first batch of kimchi, a Korean dish, basically napa cabbage (plus a carrot or two, some raddishes and a few spring onions) fermented with a mixture of chilli, garlic, ginger, prune juice and fish sauce!
Don't know how it will taste but it is probably very healthy :-)
That is quite a mixed bag of ingredients! I can’t imagine prune juice and fish sauce together, but somehow everything will probably compliment everything else - I hope you like the end result. I also want to do this low-carb thing but never seem to get round to doing it - I have too much of a sweet tooth :-)
