Best tasting ferment I’ve ever made. Hand squeezed barley husks, homemade maesil cheong. Currently growing gochujang king peppers for this years effort
by Wasabi_Grower
4 Comments
james_strange71280
When you say made from scratch your not kidding
RemoteRevenue3426
Will heat affect condition of your fermentation
Zerial-Lim
Look at that color!
neo777-9800
It keeps getting better over time. We are in the US and make it with my MIL from Korea. We don’t have the onggi, but she has us ferment in the gallon size commercial kimchi jars. We have half a jar left that is over 3 years old. Tastes incredible. I was really sad when we finished the one that was over 5 years old.
4 Comments
When you say made from scratch your not kidding
Will heat affect condition of your fermentation
Look at that color!
It keeps getting better over time. We are in the US and make it with my MIL from Korea. We don’t have the onggi, but she has us ferment in the gallon size commercial kimchi jars. We have half a jar left that is over 3 years old. Tastes incredible. I was really sad when we finished the one that was over 5 years old.