Barley and black pepper kimchi

Originally from Korea, kimchi is a pungent ferment similar to sauerkraut. Dean Parker’s barley and black pepper kimchi recipe is somewhere in between the two. He ferments in vacuum bags, as opposed to the traditional method in fermenting jars, for a clean and consistent and finish, but you can use sandwich bags if you don’t have the equipment. You can switch the cabbage for other vegetables, finely sliced fennel works particularly well.

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