This is such an interesting recipe @sagescrub. The dahlia tubers does look crunchy and I like that you mentioned their texture is like water chestnuts because I love water chestnut :) And kimchi is such a suitable pairing with the crunchiness of the tubers. Thank you for sharing with us this healthy recipe @sagescrub. And I have to say that your photos are very stunning.
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Thank you! Yes, that's my thought too. We've been eating it for a week now and it's still very crunchy. Passing the fermenting test for sure. I had a little training in photography and been enjoying putting my camera to use :).
Oo it is still very crunchy after a week? I think you can leave some to experiment how long it can last? Might last for a year too and soon you can make more and sell :) and it is great that you can just harvest from your garden. And I guess dahlias will need to be grown? I don’t think I have seen them sold in the market.
And it is great you get to showcase your photography skill here :)
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