Confession: I am currently obsessed with making kimchi. More precisely, easy “mak-kimchi” recipes.
— So, after my first try was relatively successful (tbh, I don’t have high standards), I got ambitious and made a 2nd batch using the same recipe, but improvised with vegan ingredients and kept the leaves attached to the core instead of cutting them up. Unfortunately, I misread a few measurements and methods and despite the gut feeling that I have failed, I still went ahead with the fermenting process.
— My gut was right. Had just thrown out the whole lot because the taste and smell were way off, BUT I will make a new batch tomorrow 😂😂