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Momofuku’s perfectly prickly cabbage kimchi

Stashed in: Korea, Recipes!, Things that should get eaten, Fermented

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I'm not gonna lie: I mostly buy kimchi at the store already made by Korean grandmothers. But this looks like a good recipe if you live in a Korean grandmother free area. And remember, kimchi is a probiotic!

Kimchi rocks!  I liked using raw oysters in making mine...worked great when I was in NYC.  

Now here in Austin I simply can't tell which one is the best Korean ground red pepper--the hot one--and most of the peeps in the Asian grocery store are Vietnamese and have no idea on Korean packaging.  

So I ended up just picking one bag by looks alone and getting the mild one by mistake.  Boo.