Howdy Intrepid Fermenters,

Here is a video and a recipe for a simple Montana kimchi you can make at home, I say Montana because we made this one at Paul Wheaton’s place last year, and although not authentic in some ways (we shredded the cabbage, for example) it came out tasting right on point.  When I visited this year, 6 months later, there was still a jar of the kimchi in the fridge, which tasted both pungent and energizing.







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