Easy to Make Kim Chi...

Kim chi is becoming more and more popular fermented condiment in the west. Similar to sauerkraut but hotter with a ton of umami flavors. Easy to make, with common ingredients, some are quick pickle types that are ready to eat or completely done within a few days. Others can be fermented for a longer term of a year or more, which develops
deeper flavor profile over time.

Kimchi, a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal. There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In traditional preparations, kim-chi was stored underground in jars to keep cool, and
unfrozen during the winter months.
With the rise of technology, kimchi refrigerators
are more commonly used to store kim-chi.



Mother-in-Law's Traditional Kim-Chi

Traditional Kim-Chi Recipe

Instant Apple, Pear, and Persimmon Kimchi (Traditional Winter Type)

Stuffed Cucumber Kimchi -
Oi Sobagi (Traditional)