Tuesday, May 01, 2018

There’s not time for much this evening. I must get back to my kimchi.

There are four stages: 1) cut up the cabbage – “Chinese leaves” here, “Napa cabbage” in the USofA. Or else, don’t cut it up – that’s more Korean. Then salt it – easy if you’ve cut it up. Otherwise you have to interleave cabbage and salt. Then cover with water and leave it for some hours, manipulating it from time to time.

2) make a paste of garlic and ginger, and rice flour porridge if you’re using that, and Korean chilli flakes.

3) cut up the auxiliary vegetables. You have a certain amount of freedom here, but an oriental radish, a daikon, is highly recommended. Spring onions, carrots…

4) combine all; ferment.

I have embarked on Stage Three, and ought to be able to finish tonight.

Here is my cabbage, at the beginning of Stage One. I’ll take more pictures this evening if light allows.

Knitting has advanced too, a certain amount. The corrugated ribbing is going to be 14 rounds, as it was last time – I’m currently working the 5th, and perhaps speeding up slightly, although I remain very clumsy and slow.

Here is the earlier, discarded edge:

The Techknitter recommended a couple of rounds of st st, and then a few of k2 p2, with the idea that the st st would curl up to conceal the one-colour ribbing. It sounded good, and I love that st st curl. But in practice, it didn’t look as if it was going to work.

This time, I did three rounds of one-colour rib, and then plunged straight in. So far, I think it’s going to work much better. I don’t at all mind that single-colour band before the glories to follow.


  1. Not sure if I'm more impressed with your kimchi-making or your colorwork!

  2. Be sure to put a bowl or deep plate under your kimchi as it ferments. It spews! Costco in California even sells kimchi refrigerators, supposedly to keep the kitchen refrigerator from smelling of kimchi. ��

  3. I haven't embarked upon my kimchi experiment yet; I'm watching yours with interest!

  4. I can sort of see how the kimchi is supposed to work - but how could you be sure enough that it was safe to eat? Botulism sounds like a possibility, that's all I'm saying.

  5. https://www.fermentedfoodlab.com/is-there-a-risk-of-botulism-in-fermented-foods/
    We lived in Korea for a year and ate lots of kimchi as it is served at every (even breakfast) meal. The above link discusses botulism in fermented food, ie Kimchi.
    I have made kimchi but am able to buy it easily in New York City at a Korean market. I also make my own yogurt at least every two weeks. Yogurt is very easy to make.
    Like the others, I am so glad you are better, Jean, judging from your activities.
    I so enjoy your writing and the always read the comments. You inspire us!

  6. I am sitting here admiring the kimchi and the knitting, as well. I have started to work a few rows flat before joining the in the round, mostly out of pure laziness and not wanting to worry about twisting. I look forward to seeing the new ribbing.

  7. Anonymous12:44 PM

    Very pleased to hear you are actively promoting your own health through the production of kimchi. Does is taste good? Is it alcohol producing? Sounds like a good way to get your gut back in order... :) I don't think I like that rolled edge of the knitting and agree the solid color would look just fine to start it out - it really is a lovely piece of work Jean. I can hardly wait to see it done.