Easy Homemade Kimchi Recipe


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I’m always looking for new ways to make simple fermented foods. I’ve made yogurt, apple cider vinegar, shrub syrup, pickled beets and many other things. I like to make things that don’t take a lot of equipment and don’t take a long time to ferment. I have a busy life and I don't have  a lot of disposable income. Apple cider vinegar takes the longest to finish. It was weeks in the process. Fortunately, I could make a lot and don’t use it up terribly fast. Also, it keeps a long time in the fridge.

I’ve always wanted to try kimchi and got a nice Napa cabbage from my neighbors so I decided to give it a try. I had seen a recipe from a garden place near Santa Cruz that claimed the recipe was not overly spicy so I thought I’d give it a try. I have made other things following their recipes and have noticed that they, while surely good-intentioned, always leave something important out of the instructions. I wondered what it would be this time.

I found what it was. It didn’t have enough brine when I followed the recipe to the letter and also the taste was extremely bland. They offered no remedy so I doctored it. I have to say, without bragging, that it turned out pretty well and tasty. OK, I’m bragging a little.

If you didn’t know already kimchi is a lightly fermented Korean sauerkraut. My favorite way to use kimchi is plop a big tablespoon on top of rice with sauteed greens and sliced avocado topped with a easy over fried egg. You can also use it as a condiment in a sandwich like ham and cheese. I also eat it straight out of the jar (using a clean spoon preserves the good bacteria!)

Try it. You’ll like it! 



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