Originally Posted by
MSYtoJFKagain
After my debacle of using fermented shrimp paste in the wrong quantity last year I've stuck with only fermented hot sauces. This looks like a good gateway to get back into it. Most of the store-bought kimchi I can find up here isn't aged at all so I have to buy it and leave it in the fridge for 3 months before it gets that lovely sour tang.
I was surprised at how quickly this kind of kimchi matured enough to get that Shichuan Peppercorn type tang which feels like a mild electrical fizz. It’s more intense than what we find in the Korean import plastic pouches of napa cabbage kimchi.
MissLapLap is a big fan of Yuzu tea and we can find large kilogram jars of this drinking jam/marmalade that come from Korea (where yuzu is called yuja). It’s extremely handy for Japanese tsukemono (most kinds of white/green cabbage will do). Cabbage, yuzucha, kombu/kelp strips, some salt and a few glugs of rice or apple vinegar and it’s ready in a day or two.