I had never had kimchi until a few weeks ago.
I discovered a jar sitting on the shelf at the supermarket and had to try it…one bite later I was hooked!
I loved the soft crunchy texture, the perfect mix of salt and sour, the spicy kick and the fantastic flavors…
…and getting a healthy dose of probiotics to go along with that, that definitely makes kimchi a real winner!
After that first experience I knew I just had to make my own, and I’m glad I did!
First of all, I have control over what goes in it. I don’t have to rely on store availability of them little jars since all ingredients are commonly available everywhere and it also makes the addiction (sorry, -the consumption) much, much cheaper…the huge batch I made probably did not cost more than that first little jar I bought.
And while it does require a bit of patience, it’s actually really easy to make!
Kimchi is a traditional Korean fermented cabbage side dish that serves as the country’s national dish.
And that for a good reason…here’s how to make your own and you’ll know why: