tag:blogger.com,1999:blog-9051712785916061645.post556943490994297104..comments2023-09-26T04:08:39.230-07:00Comments on KJ's Korean Food life: Carrot KimchiKJhttp://www.blogger.com/profile/14963136319586317881noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9051712785916061645.post-33998391796208562312011-02-12T00:01:07.177-08:002011-02-12T00:01:07.177-08:00I let it ferment for a day at room temperature, th...I let it ferment for a day at room temperature, then let it sit in the refrigerator for a week, and it tasted more like salty ginger than anything else. So I didn't eat much of it, and it sat in the back of the refrigerator for weeks. After two months, it wasn't half bad.Kit Halstednoreply@blogger.comtag:blogger.com,1999:blog-9051712785916061645.post-67980639586337945722010-11-18T02:47:25.743-08:002010-11-18T02:47:25.743-08:00I have just made this recipe, though I reduced it ...I have just made this recipe, though I reduced it proportionally to work with 1Kg of carrots. I tasted it right after mixing, and the ginger taste is dominant. I will let you know how it is after fermenting.Kit Halstednoreply@blogger.com