It has been a while since I made kimchi or had cooked any Korean dish. Last weekend, I decided to make kimchi. And today, I had kimchi fried rice for breakfast.
Few would probably know, that fresh kimchi is the best. If you are not Korean who prefers the fermented kimchi which in my opinion needs an acquired taste. To me the fully ripe kimchi is sour. That is why the bottled kimchi sold in Korean stores is not the best banchan for me. If you have access to stores that sell homemade kimchi, packed either in plastic bags or in disposable containers, that is better. You know that "that" kimchi was probably made few days ago. And that is what I like, because it is fresh and vegetables are still crispy.
Anyway, kimchi making may take few hours as the prep work takes some time. You need to soak napa cabbage in salt water for at least an hour and then rinse in cold water and drain the excess water. You need to cut the carrots, the daikon radish, and green onions. You need to peel and dice the garlic, ginger and onions. You also need to boil some glutinuous rice powder with water and sugar which will the base for your red pepper flakes. If you need the actual recipe, go to maangchi.com. I have made my quick kimchi from her recipe and everyone who tasted my kimchi had only praises for the my kimchi.
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