I love kimchi. I hadn’t thought about making it myself in years. I would always just buy a jar or eat it only in Korean restaurants.
When I was a kid, my Dad tried some kimchi making experiments. I remember an enormous jar, and trips to the Korean grocer. I remember a funky smell. I remember grinding his hot pepper powder for him and getting a bunch up my nose. I sneezed so many times I lost count.
A while back a friend made me a jar of kimchi in return for a jar of pickles I made her. It was so crunchy and gingery and awesome that I asked for the recipe. Since I’m no kimchi expert I thought I would share it with you. It is a great recipe for classic Napa cabbage kimchi courtesy of Chowhound. I’m extremely happy with the results and the process is so straightforward that I will probably riff on it in the coming months.