3. Make and ferment kimchi
So kimchi is great. Sometimes you can go to a regular grocery store and get a bad version of it for a high price. Or sometimes you can go to an Asian grocery store and get a lot of it for much cheaper that’s much better. That’s your call.
But did you know you can make it at home? I haven’t done it, but I might! I’m bored without basketball too, and I like kimchi. I’m thinking of trying this recipe.
Cooking in general does take up time. That’s what we’re trying to accomplish here. Chopping stuff, heating stuff up, seasoning stuff. That can take between minutes and hours. Then you get to eat something afterward. It’s a pretty cool system.
But kimchi has a second part to it that takes up even more time: fermentation. The flavor of the kimchi changes from when it’s super new and fresh to what it’s like after a bit of time chilling in its own existence.
Traditionally, kimchi is left to ferment underground during the winter in clay pots. The low, consistent temperature keeps it from spoiling. That sounds like a cool idea, but unfortunately, it’s summer in the northern hemisphere. Summer is hot.
Your better off keeping it in the fridge. As time passes the flavor will evolve. It’s up to you when you want to call the process complete, but just make sure you do so before the entire batch goes all funky and bad. In all likelihood, that would be before the season starts. It’s perfect.