Quote:
Originally Posted by Stvrob
I would just blanche and freeze them and be done with it. The fermenting idea does seem interesting but I dont have any experience with that, though I'd like to learn one day.
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Very easy and makes a great kimchee.
I also love saurkraut and homemade dill pickles made from Armenian cucumbers. Eggplants are really good this way, and any green. Garlic chives turned out yummy as kimchi.
My husband ferments pepper puree for an amazing salsa base or hot sauce.