I have to confess I am a kimchi fanatic. In fact, lately I have been experimenting quite a bit with making different fermented vegetables and fruit after reading The NOMA Guide to Fermentation by Rene Redzepi and the team at the Nordic Food Lab. I hope to begin posting some of my experiments that have been inspired by NOMA and have ideas about fermenting tropical Asian fruits like lychee, mangosteen, and jack fruit. I may even attempt to make my own fish sauce if I can figure out how to do so without provoking the ire of my neighbors. I am also working on expanding my repertoire of pao cai (泡菜) or Chinese pickled vegetables. Of particular interest is pickled Kohlrabi from Yunnan which I have been trying to master since first trying it in Dali nearly five years ago. If anyone has experience fermenting kohlrabi, please let me know.
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