Put the lid on the jar. Set in a room temperature spot for 1 to 2 day until it takes on a vinegary smell.
Thursday, October 7, 2010
Cooking in Korea: Dongchimi
Unable to find any recognizable foods at the grocery store, I find it necessary to learn to cook Korean food. I cannot, after all, eat Ramen for dinner for the next eleven months. Whereas the grocer's currently baffles me, I am not at all intimated by the process of learning Korean cuisine. In fact, I look forward to the day when I can cruise my cart through E-mart and confidently identify more than just the noodles and moon pies.