Making Kimchi

[Leah52]

I'm making kimchi today so I thought I would share the recipe I use, it's so easy and I get 2-3 quarts depending on the size of my cabbage. I modify this recipe, we don't like a super fishy flavor so I leave out all the seafood (plus that's hard to find here in the mountains of Virginia!) and add one cup of water and 2-3 tablespoons of white miso paste, also a good option if you are vegetarian. And I use half an Asian pear instead of apple. I add daikon if I can find it locally, today I'm just using napa cabbage and green onion. I let mine ferment on the counter for 3 days because we like it tangy!

Here's a pic from last time I made it. We love it, I really need to make it at least once a month so we don't run out.

[pumkinsmommy]

It looks wonderful!! I have a jar in the fridge that I bought a few months ago after you posted the recipe for the kimchi fried rice. It is vegetarian.

[danner]

A month ago I would have been so grateful for this. My husband has talked about kimchi since we met 6 years ago. Then a month ago he told me that cabbage needed to be off of his menu for medical reasons. I said, do you have any idea what you're saying! We love cabbage around here. Oh well.

[Leah52]

Can he have cucumber or daikon radish? Here is a good cucumber kimchi, it is eaten fresh but it will last a week or two in the fridge too. And then there is one for cubed radish that is fermented, this is my son's favourite although he's only had it at restaurants since it's hard to find daikon or mu around here.

[abunchoflemons]

awesome. sounds good.

[Shimpie]

Yummm kimchi. I'm drooling. It's really easy to buy kimchi here, so I've never made any myself. I may have to try making the cucumber kimchi someday.

[bfuzzy2]

Originally Posted by Leah52 I'm making kimchi today so I thought I would share the recipe I use, it's so easy and I get 2-3 quarts depending on the size of my cabbage. I modify this recipe, we don't like a super fishy flavor so I leave out all the seafood (plus that's hard to find here in the mountains of Virginia!) and add one cup of water and 2-3 tablespoons of white miso paste, also a good option if you are vegetarian. And I use half an Asian pear instead of apple. I add daikon if I can find it locally, today I'm just using napa cabbage and green onion. I let mine ferment on the counter for 3 days because we like it tangy! Here's a pic from last time I made it. We love it, I really need to make it at least once a month so we don't run out.

Thank you for sharing I love kimchi!

[Mama*Kim]

We love cucumber kimchi around here. Living in an area with a high Korean population, its pretty easy to find all different kinds of kimchi, so we're really spoiled. I always say I'm going to make some, but its just so easy to grab it at the market.

[Kandii03]

Thank you for this! I love kimchi! bought never want to buy it. Plus we always have cabbage left over! yum. cant wait to try j ust like you do it.