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Korean Lacto Kimchi (from the source) | by Mikey Sklar & Wendy Tremayne
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Korean Lacto Kimchi (from the source)

I've been selling my Pimp and YATC kits to people all over the world. This means I end up getting into discussions with some of the customers. A recent client from South Korea gave me a kimchi recipe which tastes amazing after just 1 day of being stored at 80F.

 

(1) Napa Cabbage

(4) green onion tops chopped

(3 T) grey salt

(1) yellow onion (half chopped / half blended)

(3) limes (juice blended)

(3 T) Cock sauce (aka Rooster / Sriracha sauce)

(2 T) Red Pepper Flakes

(2 T) Fish Oil

(1 C) Warm Activated Whey

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Taken on January 11, 2013