Kimchi making (doesn’t smell!)

After watching Kimchi Chronicles on Hulu I was open to a new exciting type of food: Korean! It helped watching Korean drama like Shining Inheritance, and Baker King (Korean soap-operas are the best!!) and loving the lifestyle and beauty of South Korea.

Grand Asian Market in Charlotte is the best place I have found for asian cuisine, including huge jars of kimchi. I eat it on warm days with cold rice, really delicious, healthy, and refreshing!

I decided to make it myself, and have done so, twice! It’s easy, plus you are adding what YOU want, making it as hot or mild as YOU wish!  I want to show you here, and point out a mistake I made so I, or yourself, don’t repeat it.

I cut up 2 heads of napa cabbage and soaked it in water for 3 days. I couldn’t fit all the cabbage in one pot.  If you can, that is best. One cup of salt too. I use sea salt. I put about a half cup in the smaller pot (too much?).

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On day 3, I cut up carrots, spring onions and some cucumber. After I drain the cabbage I added all this to it. The cabbage will be tasty already and still a bit crunchy. The salt pulls out the water of the cabbage, so it really shrinks in size! That is why it is good to use 2 head of cabbage. I added some leftover juice from a jar of kimchi we had eaten already, so I kinda cheated there. Like any popular recipe in a culture, there are as many recipes for kimchi as there are Koreans, I think. Here are some I have found:

tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2-3 tablespoons seafood flavor or water
1-5 tablespoons Korean red pepper flakes


1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.

I would add WAY less hot pepper flakes, as I prefer it mild. NOW here is the mistake I made! I think I let it soak for too long. Last time I let it soak for 24 hours. 3 days apparently made it too salty. I will come back here after I make it again. Also, I find online ‘quick kimchi’ recipes which do not soak at all.

Koreans, unfortunately, have a high risk of stomach cancer. It is found to be from the kimchi eaten. Please remember that their kimchi is very hot, and they eat it basicly every single day.

Ciao for now! 🙂


March 27th: UPDATE! 🙂   I am trying this recipe. She says do not soak cabbage, and I did use too much salt apparently.  I will let you know how this turns out!