Kim Chi

Today i finally braced myself to try to make kim chi . One of our friend , Sara , her husband loves kim chi , and i guess it’s because he used to live there once , no he’s not korean . Anyway , he had made kim chi before , and according to Sara , the kim chi , stunk up the house .. And since then i thought many many times .. but i decided no .. i am not going to make kim chi if it’s going to make the house so smelly .

But today , i thought … let’s just try it .. who cares anyway . I can always leave the kim chi to ferment in the garage , right ? it’s cold , so it’s going to be like a big fridge . So , after watching over and  over how Maangchi , made kim chi . I followed her recipe to the T . Well except i skipped the raw squid in the kim chi .. and i half the recipe , since 10 lbs of cabbage sounds too much for the three of us , well make it two , since it’ll be only me and Jay who eat it .

Anyway , here is my kim chi

Updated , i just made another batch of kimchi for the 2nd time yesterday , and i made some adjustment to my personal taste . So i am going to share some pictures how i made them . This time i used about 6-7 lbs of napa cabbage to make this kimchi , and made about 3 containers of kimchi .