Making butter, buttermilk, and kimchi
I made cultured butter! The story is posted on my personal journal.
So...what do I do with the buttermilk? It is true buttermilk- soured and all.
Has anyone tried King's Asian kimchi? I found some at the grocer, and am curious what the kimchi aficionados think of it. It tastes very much like the kimchi a Korean friend of mine made, but was much more bubbly and actually had a carbonated taste!
So...what do I do with the buttermilk? It is true buttermilk- soured and all.
Has anyone tried King's Asian kimchi? I found some at the grocer, and am curious what the kimchi aficionados think of it. It tastes very much like the kimchi a Korean friend of mine made, but was much more bubbly and actually had a carbonated taste!