re: For the First Time I Ate Kimchi, Sent to me by My Chef/Nephew, and I am Hooked

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Who here has made their own kimchi and what did you think of it? Do you have any secrets or tips to share?

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I have.

The key is to get as fresh nappa cabbage (and whatever other veggies you want to make) as possible. It makes a huge difference. Also make sure you get some quality gochugaru (korean chili flake). Saeujeot (salted shrimp) is traditional, but hard to find unless you have an Asian market near like H Mart. I used fermented shrimp paste instead (but just a touch) and turned out great. Apparently fresh shrimp is also an option.

Koreanbapsang.com is the website I use. Her recipes have turned out the best. Tons of other recipes for various other kimchis as well.