Made some Kimchi

There was a thread a few weeks back about Kimchi. I love the stuff especially with Korean BBQs. Normally, I buy the stuff at the Asian market. Don't know the brand because it's not that good. Then I ran across this Viet lady at the Sunday market and she had the best Kim chi I've ever had. She doesn't sell them anymore. Someone on this board mentioned Costco's kimchi. I went got a carton. The flavor was ok but there was no crunch factor. The texture was that of stewed cabbage. So after some research, I decided to make my own.

One of the great things about making something for the 1st time is that the results is unknown. It's exciting to eat and see how you did.

This is a medium sized Napa cabbage.


Cut it up, put some salt on it, and tossed it every 30-40 minutes.


After 5-6 tosses, rinse and drain 3x. Cabbage should be salty but not too salty. I added sliced carrots and onions, green onions, garlic/ginger puree, sugar, vegetable bullion, fish sauce, Korean pepper flakes.


mixing it up


in the jars and on the counter for 2 days for fermentation(lactobacillus-microbiology 1201)


finished product


came out good. good crunch good flavor.

A few different things I will do next time:
1. add daikon radish
2. add extra sugar
3. add dried shrimp for umami flavor
4. less bullion