Not exact matches
Oil pan (be generous with the oil — you want the outer layer to be as golden and crisp as possible) and cook it the way you would a pancake (but on medium high heat) and add the sautà © ed
kimchee as you would add fruit to the pancake (or you can
just mix it all in, which is what I usually do).
I dabble in fermentation by making
kimchee and sourdough, and kvass certainly doesn't look any scarier than those, so I might
just have to try it.
You can top it with
just about anything; my favorite additions being a soft - boiled egg and probiotic - rich
kimchee.
Traditionally
kimchee kimchi is left at room temperature for a few days (or longer) to ferment, but my version takes
just 24 hours, although the fermentation process will continue (albeit more slowly) once the
kimchee kimchi is refrigerated.
Also, wanted to ask you about the 3 egg yolks a day — is it ok to eat the whites too — I have been doing this several nights a week for dinner —
just having 3 fried or boiled eggs with potato or rice, veggie &
kimchee.