ruby said:

Michael V said:

Bubblecar said:

Goodo. Do you add any specific kimchi bacteria or leave it up to the gods?

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.

Shaking off a dour mood is a good thing. Great you are getting into the fun stuff again.