Hi All!
I am really craving some fresh kimchi and was thinking about making a batch. However, I'm wondering how truly fresh the cabbage and carrots at my local co-op are at this time of the year- probably from last summer at this point, yes?
So my question for you more experienced fermenters is whether or not it's still okay for me to make a batch of kimchi, or should I really wait until veg is at its peak freshness again in my area?
The reason I'm wondering is because I've done a bunch of kimchi and lacto-ferments over the last couple of years and the only one that didn't work out was done with cabbage and carrots from my mom's root cellar. This has left me feeling suspicious.
Please educate me! Thanks )