The best way to make kimchi, according to my Korean mom
SalonThis story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between! "OK, so," she starts, "you'll need..." Jean's kimchi recipe 1 head napa cabbage 1 small daikon radish 5 scallions, cut into 1-inch pieces 1 potato 6 to 7 garlic cloves 1-inch piece ginger 1/4 onion 1/4 Asian pear 1/4 cup fish sauce 1/4 cup salted shrimp 1/2 cup gochugaru aka Korean red pepper powder Salt and sugar Optional add-ins Salted, fermented shrimp is an essential ingredient in kimchi. Don't worry too much about whether it's too thick or too thin; you'll only need about 1/2 cup of this stuff for this kimchi recipe. Or if you're like my mom, you'll buy two separate kimchi fridges — one in the basement and one in the garage — to store your sta$h. Here's one my mom sent me, claiming this is pretty close to how she does it herself : More Jean-approved kimchi recipes Jean's Spam Kimchi Fried Rice This isn't exactly like Jean's kimchi, but it's my best attempt.
History of this topic
South Korea gripped by kimchi food poisoning: Fool proof ways to enjoy the delicacy this monsoon without falling sick
Hindustan Times
How to make your own kimchi
The Independent
Kimchi fried rice is a hero dinner that uses up your leftovers
The Independent
International Kimchi Day: Indians share fondness for this Korean side dish
Hindustan Times
The joy of making kimchi with Maangchi
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