Yesterday we made pak chok kimchi. The recipe said that it is meant to be eaten right away, but it was a bit too bitter, so we decided to stick it in a jar and let it ferment a bit.
I added a bit of Thai fish sauce and let it sit out overnight before sticking it in the fridge.
That was enough to get rid of the bitterness and soften it. It tastes like kimchi! This the first batch I've made (aside from an unfortunate oi [cucumber] kimchi).
The recipe for the kimchi called for much more grated pumpkin than could be possibly correct. So I saved the extra pumpkin and made some pumpkin jook (porridge).
We had it with some gochujong potatoes, leftover skate salad, and fried rice.
And strawberry rhubarb cobbler for dessert.
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