Traditional Kimchi

I have been following Maangchi Korean Cooking for a while now, and one of her recipes has been on my to-do list for a long time now. Kimchi.

Maangchi is fun, quirky, and did I mention fun?! She has worked like a horse towards her YouTube channel and is gifted. She makes her cooking look extremely easy, she uses simple ingredients, she is descriptive and so, I feel like her dishes are so do-able! 

I love Kimchi. I love spicy Kimchi. My kids love Kimchi. Kimchi is healthy.

Finally on pay day, I went to the Korean market and bought everything on my Kimchi ingredient list, except sugar. I even bought the basin, and large sieve. The only thing that I didn't buy, that has to wait for next payday is the "Onggi". I used regular plastic containers BPA free. 

Okay, here is the version of the Kimchi. (By the way, there are 100's and 100's of kimchi recipes)

Ingredients:

• 6 lb Napa Cabbage
• 1 medium korean radish or daikon
• 1 large carrot
• a bunch of Asian chives (Buchu) optional
• a bunch of Minari (dropwort) optional
• a bunch of spring onion
• 24 cloves of garlic
• 1/2 large onion, I used white
• 2 C water
• 2 T glutenous rice four
• 2 T brown sugar (you can leave out...it's very little though)
• 3/4 C coarse sea salt
• 1/2 C fish sauce
• 2 t fresh ginger
• 1-2.5 C hot pepper flakes 
• 1/4 saeujeot (pickled small shrimp) with juice

Now you have the ingredients listed for you, I will let Maangchi take all the credit for this one! 

Instructions click HERE!

Tell me how it goes!!!