kim chi or not...

So perhaps I'll get bad bacteria. I did once in a batch of beer, so it happens.
But right now I'm making kim chi. It's good to get fermented foods, especially on GAPS.

Did I mention I don't like kim chi? Why am I making it?!?!

I remember about 15 years ago I had amoebic dysentery (the rare but deadly kind) after going to Mexico. A roommate brought home a vat of kim chi "caue no one in the school cafeteria wanted it". Having been able to keep rice gruel down and that's it, I opened the fridge to smell... an un-covered vat of kim chi.

I've been warned of the smell even when it is fermenting, it will permeate the home.

Thank God my husband won't be home Monday.

shoddy photo of my kimchi

But hey I'm willing to try homemade kimchi. if all else fails, it gave me something to do while waiting for my bone broth to cook, which also smells awful.

I'm suprised the kids aren't complaining.

So I just mixed the "paste" and I could use it as paint thinner or nasal spray. I coughed and sniffed and my eyes watered. And I LOVE spice and have found few foods to be "too spicy". But the scent of the paste is....shockingly spicy. My nose is still numb.

So I followed this recipe except I spaced and salted the carrots the last half hour. I also didn't use green onion.

http://minimalistbaker.com/easy-vegan-kimchi/