Kimchi is the smelly-cheese of the pickle world. If you’re like me, once you've had it few times, the smell becomes appealing, the taste even more so. Loads of garlic, ginger, hot chiles & a little fish sauce, turn this pickle into stinky heaven.
Sour fermented brine separates this glorious hot sauce from the rest. Ferment your hot peppers now for canning salsa or winter enchiladas, and you'll be rewarded with sauce that tastes like peppers, not vinegar.