Michael V said:

ruby said:

Michael V said:

I use Korean Gochujang in my mix – the chillis in this fermented chilli paste are fermented with Korean bugs. I assume some of them are still alive. As far as I can determine, Gochujang is not pasteurised.

I also use Gochugaru – Korean chilli flakes especially packaged for making kimchi. Once opened, the package must be refrigerated – it goes off very quickly with whatever Korean bugs are in the packet. I ruined two previous packets of Gochugaru by not refrigerating. Keeps well in the fridge.

If you want, I can give you the recipe that I have developed.

I love the thought that the Korean gochujang may still have Korean bugs still alive. I ‘ve got some in my fridge and it’s become one of my favourite ingredients for quick stir fries.
I think you’ve put your kimchi recipe up before, but please do repeat it for me, I’d be so grateful.
I have shaken off my dour mood of the last couple of years and have been getting into the fun stuff again. Home made kimchi is going to be good.

I have also been in a mood since Matthew died (2.5 years ago).

I figured that kimchi might be a way to get more veges into me. Thinking of the diabetes stuff.

This morning I started the process of making a new sourdough starter on 100% wholemeal flour. Because I want to make 100% wholemeal bread. Some “Wholemeal” breads have way less than 50% wholemeal flour. Take a gander at “wholemeal” crumpets… It may take a few goes to develop a bread recipe. Already the starter had to have 50% more water in it because it was like a stiff dough, not a runny starter.

Its fun making those types of foods.
I’ve tried a number of different ones myself over the years.