ferment in the fridge
salt water brine over night then mix up in morning (or brine in morning and mix after work) then ferment like 2.5 days at room temperature works great
its cheap where i am, 15 bucks is crazy15 dollars for a half gallon jar isn't bad. Where I am now it's 8 to 9 dollars for a little baby jar.
$15 for a jar of kimchi
Yeah if you're getting a half a gallon of the stuff, just make it.I considered it at one point, but I did a loose calculation of ingredients in my head and it came out to roughly the same price. Unless I'm mass producing the stuff, I think the difference in price would have been negligible.
I considered it at one point, but I did a loose calculation of ingredients in my head and it came out to roughly the same price. Unless I'm mass producing the stuff, I think the difference in price would have been negligible.
At least where I was living before, now I could probably save a lot of money if I cared enough to eat a lot of it. But then you'd have to consider if the time investment and mess is worth the effort.
Gochugaru is most affordable in a large bag. Further, the typical American grocery store is going to charge up to $2-$3/lb for napa while you can get it for closer to $0.80/lb at a Korean/Asian grocery. If you aren't get bulk gochugaru or cheap napa it isn't worth it.