Fiery, funky, tangy, crunchy and completely addictive. A staple in my fridge, kimchi saves the day when it comes to pepping up bland dishes or easily adding the taste of love and goodness to lazy cooking.
I have experimented with countless iterations of kimchi recipes – some successful and others horrendous disasters. This recipe is my best yet and comes from a lot of reading, Youtub-ing, but most importantly, help from my friend Eun-Ji, her mum Pil-Yong and her boss from the Kang family. I’ve turned a “bunch” of this and a “pinch” of that into quantifiable measurements to get you going. As you begin to make kimchi on a regular basis however, you’ll find yourself resorting back to a “handful” of this here and there, according to what works for you.
Making kimchi is easy and a very therapeutic process if you give yourself the proper time and space to mindfully get into it. There are a few steps however which are crucial and you shouldn’t be temped to skip or speed up. The most essential step is the very first one – brining the cabbage, which kick-starts the process of lacto-fermentation.
To find out more about what lactose-fermentation is and how it good for your body, read more here.