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Cookbook Challenge - Cabbage Kimchi

Napa cabbage kimchi is the type of kimchi most people think of when they hear the word kimchi. There are SO many different kinds! Napa cabbage is probably the most common made of napa cabbage and a "paste" made of carrots, green onions, garlic chives, onions, ginger, pepper flakes, fish sauce and a cooked paste made of rice flour. Combine and let it ferment a few days before storing it in your refrigerator. You will be rewarded with a spicy, sour, crispy, complex dish that can be eaten as a side or even used as an ingredient in other dishes.

I have tried making kimchi a few times in the past with varying rates of success. I don't know if I would actually call any of my tries a huge success but this one by far is the closest! I think my fear of leaving it out to ferment makes me put it into the refrigerator too early. This kimchi using Maangchi's recipe tastes really good. I think I should have left it out for one more day because our house is cooler than I think it is so it takes a little longer. Still tastes good but the texture and amount of sourness is closer to fresh kimchi than well fermented. Not to worry! It will continue to slowly ferment in the refrigerator and once it goes, it'll go quickly.


We cut and enjoyed our first quarter with our sujebi last night. I can feel all the good bacteria getting to work in our tummy!

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